Flame Roasted Green Chiles and Chile Relleno Souffle Recipe

by Donna on September 17, 2012

Green chile harvest is not the first thing that most people think about fall – but the smell of chiles roasting comes to my mind as soon as the air turns crisp and cool.

In New Mexico and Arizona, you can find giant chile roasting tumblers at grocery store parking lots and roadside farmer’s markets. There is a festival every year to celebrate the famous Hatch green chile. Next year – I swear I’m going to be there! And now, one of my favorite grocery stores in my new Rocky Mountain home has chile roasters every Saturday. That’s right. Roasted chiles have finally arrived at Harmon’s.

The smell of chiles roasting is earthy, grassy, smokey and spicy at the same time.

You can roast your own chiles at home by removing the grill from your barbecue and throwing the chiles right on the flames. Food blogger Kalyn of Kalyn’s Kitchen puts her green chiles on the grill, but I say, throw them right on the flames for a very black char. You have to have very long tongs, so as not to burn your hands, because you will have to turn them frequently. It will only take a minute or two to char the skins, and then all you do is bag them and let them cool. Then just rub the skins off with paper towels or under running water. That’s it. Really.

And while you have an abundance, whip up a green chile souffle – sort of a shortcut chile relleno.

Happy Chile Season, Everyone!

 CHILE RELLENO SOUFFLE

5 eggs, separated
2 cups whole milk
1 teaspoon each salt and cayenne pepper sauce
8 to 10 roasted Anaheim chiles, peeled
8 ounces Monterey jack cheese, grated

Preheat oven to 325 degrees.

Cut open chiles and remove stem, seeds and pulp. Cut chiles into long strips.

In a buttered 2-queart casserole, place chile strips in a single layer, covering bottom of casserole. Spread a handful of cheese on top. Place another layer of chiles on top of cheese. Repeat this process so that you have four layers of chiles and 2 layers of cheese.

Whisk together the eggs, milk, salt, cayenne pepper sauce. Pour on top of chiles.

Place casserole in a large pan and fill halfway up sides of casserole with hot water. Bake for 40 to 45 minutes, until almost set in center. Turn off oven and open door. Let cool to warm.  Serve warm.

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{ 12 comments… read them below or add one }

Carol September 17, 2012 at 12:22 pm

Oh, my goodness, this sounds delicious. I may make one and eat the whole thing myself.

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Donna September 17, 2012 at 10:36 pm

Wish I were there to share it with you!

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Laurie Riddle September 18, 2012 at 11:29 am

Eggs separated? No instructions about that.

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Donna September 19, 2012 at 5:05 pm

Laurie – You could separate and whip tyhe whites. I just whisked them all together and liked the result.

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SeattleDee September 18, 2012 at 12:45 pm

Hooray, chile roasting is spreading… I spotted a chile roaster at Seattle’s University Farmers’ Market this month. Roasting chiles always smell like Autumn to me! But what’s this about your “new Rocky Mtn. home?” New home or new location or both???

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Donna September 19, 2012 at 5:05 pm

I will always be a Tucson girl at heart, but Utah is my home for now!

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Kalyn September 19, 2012 at 1:02 pm

Oh yes, I would love this!

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Donna September 19, 2012 at 5:06 pm

This is a very “Kalyn” recipe, for sure!

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mjskit September 19, 2012 at 7:34 pm

OH what a great idea for roasted chiles! I love green chile and eggs so this recipe has really got me intrigued. I’m going to have to make it! Thanks!

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Donna September 22, 2012 at 3:50 pm

What could be better than roasted chiles, eggs and cheese, I ask you???

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carrian September 21, 2012 at 8:30 am

Loverly!! Such a great post lady!

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Donna September 22, 2012 at 3:50 pm

Thanks Carrian – Do try!

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