Think of this as a sort of Chile Relleno Casserole for two- with fresh roasted poblano peppers and a generous portion of grated cheese all nestled in an easy egg souffle batter.
(updated september 2019)
I love green chiles! The poblano kind, the hatch variety, even the jalapeño sort. If you are looking for some other great green chile recipes here are some of my favorites…
This green chile corn chowder is perfect for late summer early fall when the fresh corn is still sweet and the peppers are ripe.
and of course you gotta have frito pie! my version is made a little lighter and with ground turkey.
Brunch, lunch, or dinner these poblano pepper mash-ups, somewhere between a chile relleno and a cheese soufflé, are a delicious way to cling to summer whilst looking fall square in the face.
I had kept up with the summer produce, and then, just as the big push came, I had to leave town. Dreary and exhausting family emergency stuff that left me with very little energy once I finally got home. But summer produce cares not a whit for sadness, the tomatoes and the peppers ripen in times of sorrow and of joy. And so I made salsa and pizzas and roasted the bag of poblano peppers gifted us. Then I made these relleno soufflés because it’s been too long and despite it all I still must eat and chile rellenos were my first grown up comfort food.
Roasting and Peeling Poblano Peppers
- I roasted my poblano peppers under the broiler.
- After lightly oiling the skins, let them broil for about three minutes a side until the skin is blackened and separating from the flesh. You may need to rearrange them on the pan so that all the parts get directly under the broiler.
- Using tongs or a towel so you don’t burn your hands place the hot peppers into a paper bag (or alternately you can put them in a covered dish but they will take longer to cool this way) and allow to steam in their own heat until they are cool enough to comfortably handle (usually 15-20 minutes)
- If the peppers are spicy you might want to wear gloves to protect from the heat.
- The skins of the peppers should pull off easily. Resist the urge to run them under water, you lose flavor and make things messier than need be,
- When I peel my peppers I usually just mostly peel my peppers. The skin can be on the tough side but a few little bits aren’t worth an extra five to ten minutes of prep and once coated and baked I don’t notice.
Relleno Soufflés with poblano peppers and cheese
I hate to even say it but the avocado is optional– as is baking it in the dish. If the avocado is on the firm side then bake it with the rest of the chile relleno. If the avocado is soft you might want to add it at the end. If you don’t have an avocado on hand it will still be delicious.
instead of oregano feel free to use cilantro or even parsley- the last time I made these I used a bit of green salsa in lieu of the onion and oregano
want more cheese? then use more cheese. I’ve recently become a fan of blue cheese and chiles – try that here by sprinkling a bit of blue on the top (in addition to the montery jack or cheddar) before baking. Or top with a crumbly mexican cheese like cotija after baking.
chile relleno casserole for two: cheese stuffed roasted poblano peppers baked in a flavorful egg batter
- 4 small or 2 large poblano peppers-charred and peeled (see notes above for roasting tips and instructions)
- 2 eggs
- 2 tablespoons hot scalded milk
- 1/2 tsp ground cumin
- 1/2 tsp chile powder
- 1/2 tsp garlic powder
- A pinch of salt or to taste
- 1/4 cup diced red onion
- 1 teaspoon fresh oregano minced
- 1/2 firm but ripe avocado
- ½-3/4 cup shredded sharp cheddar or pepper jack cheese
- Pre-heat the oven to 400 degrees.
- Once the peppers are cool enough to comfortably handle slit the peppers on one side and remove the seeds and membrane.
- Divide the peppers and place them (2 if small, one if large) in two well oiled oven safe dishes or bowls
- In two medium bowls separate the egg whites from the yolks.
- Whisk the yolks until smooth and then add the hot milk, tempering the yolks first. Add the salt, spices, onion, and oregano and stir to thoroughly combine.
- Whisk the egg whites until soft peaks form and then gently fold in 3/4s of the shredded cheese and all of the egg yolk mixture.
- Divide the soufflé mixture between the two prepared pepper baking dished making sure to fill the interior of the peppers first.
- Divide the avocado and half submerge in the soufflé mixture.
- Sprinkle with the remaining cheese and a bit of chile powder or smoked paprika and bake until fluffy and set, about 15-20 minutes.
- Serve hot with fresh tomato or fresh salsa.