I’m updating family recipes I found in my copy of my cousin, Marjorie Ann’s cookbook she self published some years ago for the family Christmas presents.
I love cooking Chili Rellenos but often I don’t have the time to roast the chilies, slice the cheese, create the batter with beaten egg whites and fry each one individually. My Auntie Margaret came up with a quick recipe included in the recipe book, albeit a bit dated—using evaporated milk, but it was always quick and pretty good.
I attempted to blend the way I make individual Chili Rellenos into a casserole form and I created a Relleno Soufflé. It was extraordinarily simple and beautiful.
1-1/2 lbs. grated cheese
2 cans of diced roasted green chilies
1 can evaporated milk
1/2 cup finely grated Parmigiano cheese
3 T. melted butter
1/8 t. creme of tartar
Salt and White Pepper
Preheat the oven to 275 degrees.
Separate the eggs. Put the 4 egg whites in one large bowl and set aside.
Place 4 yolks, plus one full egg in another large bowl. Add the grated cheese, diced roasted green chilies and the evaporated milk to the egg yolks and combine. Add about a teaspoon of sea salt and white pepper.
Melt the butter and coat the interior of a soufflé dish. Coat the interior with the grated Parmigiano cheese.
Add the creme of tartar to the egg whites and beat until hard peaks form.
Fold the beaten egg whites into the yolk and cheese mixture. Pour the mixture into the prepared soufflé dish. Marjorie Ann gave me a copper bowl which I’ve found is the best for beating egg whites to perfect peaks.
Bake for 1 hour or until golden brown.
It is important to not disturb the soufflé once in the oven. Do not open the oven until you are ready to take the soufflé dish out of the oven.