This soufflé is good served with a fresh spicy salsa, or a red chili sauce. The soufflé itself is elegantly simple. Of all our soufflé dishes, this one works time and time again. The soufflé ...

MAKE AHEAD: The sauce can be refrigerated for up to 5 days. For the chiles rellenos: 4 large poblano peppers 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons ground ancho chili powder 1 medium ...

I love chile relleños, loaded with cheese and green chile sauce ... cheese, chili powder, and lime juice. It’s a popular ...

If there's a chili around ... Drain on paper towels. Ladle sauce into the center of a plate and place chile relleno on top. Serve immediately. 1 small eggplant, roasted, peeled and cut into ...

Szekely describes ranch chilies rellenos as “one of my most favorite ... Make 2-inch slit lengthwise in each chili and remove seeds. Tuck piece of cheese into each chili and fold chili over ...

Both serve the fluffiest, most satisfying rellenos I have ever eaten. It’s the standard by which I judge all others. If you could coax the recipe from ... tangy relleno sauce over the top ...

When I go to my favorite Mexican spot for dinner, I love ordering the chili rellenos. If you aren’t ... This could even double as a brunch recipe since it contains eggs. Either way, you will ...

This recipe makes just enough creamy ... ketchup, oyster sauce, hoisin sauce, granulated sugar, chili sauce, lemon juice, sesame oil and rice vinegar. Process all of these ingredients until ...

But after graduating high school, I began ordering chile rellenos in restaurants in other cities and was disappointed. Cheese on the inside, a soft batter, covered in a chile sauce. None were like ...