Chile Rellenos Soufflé

• 4 Poblano (sometimes labeled Pasilla) peppers
• 1 cup shredded Monterrey Jack cheese, divided
• 3 eggs, egg whites and yolks separated into two bowls
• 2 teaspoons flour
• 2 teaspoons cornmeal
• 1 teaspoon baking powder
• 1 teaspoon water
• Dash of salt
• Paprika
• 1 to 2 cups chile con carne or enchilada sauce, of choice, for topping

1. Broil the peppers in the oven until they are blackened, turning often, about 10-15 minutes. Place them immediately in a tightly sealed paper bag for 20 minutes.
2. Meanwhile, begin to prepare chile con carne sauce or enchilada sauce of your preference.
3. Peel the skin off the peppers, and cut a slit in them and remove seeds and rinse. Place them in a lightly oil-sprayed casserole dish, and stuff with shredded cheese.
4. Mix the flour, cornmeal, baking powder and water into the bowl with the egg yolks.
5. With an electric mixer, beat the egg whites in the other bowl until foamy. Sprinkle with a dash of salt and beat until stiff, but not dry. Fold the egg yolk mixture into the egg whites gently, until no more white is visible.
6. Pour the batter evenly over the peppers and sprinkle with paprika. Bake at 325 degrees, until puffed and lightly browned, about 40 minutes.
7. Serve with chile con carne or enchilada sauce, cilantro or sour cream, or any other garnishes you prefer, such as sliced avocado.

peppers, shredded monterrey jack cheese, eggs, flour, cornmeal, baking powder, water, salt, paprika, enchilada sauce

Taken from food52.com/recipes/32233-chile-rellenos-souffle (may not work)