Individual Chile Relleno Souffle
- Number of Servings: 4
Ingredients
4-5 Mild whole chiles, canned3/4 c 2% milk mexican cheese3/4 c egg beaters
Preheat oven to 400. Beat the egg beaters in a separate bowl until just before soft-peak stage. dice the chiles and put into 4 ramekins. divide the cheese between the ramekins as well, reserving about a tablespoon for topping.
Spoon the beaten eggs into the ramekins and gently fold to mix the chiles and cheese in. Don't fill the ramekins overfull, they'll puff up in the oven.
Top each with a pinch of the reserved cheese and
Bake for 20 minutes or until a knife inserted comes out clean.
Number of Servings: 4
Recipe submitted by SparkPeople user CORWYNNDE.
Spoon the beaten eggs into the ramekins and gently fold to mix the chiles and cheese in. Don't fill the ramekins overfull, they'll puff up in the oven.
Top each with a pinch of the reserved cheese and
Bake for 20 minutes or until a knife inserted comes out clean.
Number of Servings: 4
Recipe submitted by SparkPeople user CORWYNNDE.
Nutritional Info Amount Per Serving
- Calories: 88.7
- Total Fat: 3.8 g
- Cholesterol: 11.3 mg
- Sodium: 503.8 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 1.3 g
- Protein: 9.8 g
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