Chile Relleno Soufflé
This Chile Relleno Soufflé is a comforting bake, layering roasted poblano peppers with a fluffy cheese custard. It's a flavorful twist on a classic, perfect for a cozy meal.
Ingredients
- 4 large poblano peppers
- 2 tablespoons olive oil
- 0.5 medium white onion, finely chopped
- 2 cloves garlic, finely chopped
- 1.5 cups milk
- 0.25 cup all-purpose flour
- 1 teaspoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup chopped fresh cilantro
- 0.25 cup crumbled Cotija cheese
Instructions
- Preheat your oven to 400°F (200°C). Wash and pat dry the 4 large poblano peppers. Place them on a baking sheet and roast in the preheated oven for 20-25 minutes, turning occasionally, until the skin is blistered and charred.
- Once roasted, immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate. Let them steam for 10-15 minutes. This makes the skin easier to peel.
- After steaming, carefully peel the skin from the poblano peppers. Remove the stems and seeds. Slice the peeled peppers into long, wide strips. Set aside.
- Reduce the oven temperature to 375°F (190°C). Lightly grease a 2-quart baking dish with 1 teaspoon butter.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 0.5 medium finely chopped white onion and cook for 5-7 minutes until softened and translucent. Add 2 finely chopped cloves garlic and cook for another 1 minute until fragrant.
- Sprinkle 0.25 cup all-purpose flour over the cooked onion and garlic. Cook, stirring constantly, for 1 minute to make a roux.
- Gradually pour in 1.5 cups milk, stirring continuously to prevent lumps. Continue to cook and stir until the sauce thickens, about 3-5 minutes. The sauce should be smooth and creamy.
- Remove the skillet from the heat. Stir in 1.5 cups shredded Monterey Jack cheese and 0.5 cup shredded sharp cheddar cheese until melted and smooth. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
- Arrange half of the sliced poblano pepper strips in an even layer at the bottom of the prepared baking dish. Pour half of the cheese sauce over the peppers.
- Repeat with the remaining poblano pepper strips and cheese sauce, creating a second layer. Make sure the top is evenly covered with sauce.
- Bake in the preheated 375°F (190°C) oven for 25-30 minutes, or until the soufflé is bubbly and golden brown on top. Let it rest for 5 minutes before serving.
- Sprinkle 0.25 cup chopped fresh cilantro and 0.25 cup crumbled Cotija cheese over the top just before serving. Serve hot.