Chile Relleno Souffle

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1-1/2 pounds whole green chiles (Anaheim or New Mexico)
2 Tbsp. vegetable oil
1 medium onion, chopped
2 tsp. salt
4 corn tortillas (6″ each) cut into 1″ pieces
1/2 pound queso fresco or jack cheese, grated
4 large eggs, separated
2 Tbsp. flour
1/2 cup chopped cilantro
hot sauce and/or salsa (optional)


1. Preheat the broiler. Arrange the chiles in a single layer on a baking sheet. Broil the chiles until they are charred on all sides. Turn the chiles as necessary, then remove the chiles and wrap them in foil. Let the chiles sit for 15 minutes. Remove the charred skins, stems and seeds, then chop the chiles and set them aside.

2. Preheat the oven to 375F. Heat the oil in a large frying pan over medium-high heat and add the onion and 1 tsp. salt. Cook, stirring frequently, until the onion is soft. Add the tortillas and stir to coat. Transfer the onion-tortilla mixture to an 8″X 8″ baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.

3. In a small bowl, whisk the egg yolks with the flour. In a large clean bowl with a clean whisk or beaters, beat the egg whites and remaining 1 tsp. of salt until soft peaks form. Fold the egg whites into the egg yolk mixture and spread half on the casserole. Sprinkle the remaining chiles on top. Spread the remaining egg mixture over the chiles and sprinkle with the remaining queso fresco. Bake until golden and fluffy, about 20-25 minutes. Sprinkle with cilantro and serve with hot sauce.

Yields 4 servings.

Recipe from Sunset Magazine September, 2006.