Chile Rellenos Soufflé

Directions

1. 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. 2
   Meanwhile, begin to prepare chile con carne sauce or enchilada sauce of your preference.
3. 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. 4
   Mix the flour, cornmeal, baking powder and water into the bowl with the egg yolks.
5. 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. 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. 7
   Serve with chile con carne or enchilada sauce, cilantro or sour cream, or any other garnishes you prefer, such as sliced avocado.