Relleno Souffles with Poblano Peppers and Cheese

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 small or 2 large poblano peppers-charred and peeled
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.