huevos ranchero casserole souffle
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Ingredients For huevos ranchero casserole souffle
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1.5 Tbspbutter, unsalted and softened
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"just a pinch" of pepper
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1 tspsalt
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2jalapeno peppers, fresh minced with seeds and membrane removed
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1 cmilk
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2 ccorn
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4 ccheddar cheese, shredded
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12eggs, separated
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6bell peppers
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6 csalsa, warmed
How To Make huevos ranchero casserole souffle
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1Preheat oven to 450.
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2Butter a 9 x 13-inch oven-proof glass or earthenware casserole dish.
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3Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole.
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4Fill a medium-size saucepan or skillet halfway with water and bring it to a boil.
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5Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes.
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6Remove and blot them very dry with paper towels.
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7Let them cool completely and then line the bottom of the casserole with them.
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8Separate the eggs into 2 large bowls.
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9Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper.
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10Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
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11Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven.
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12Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes.
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13Reduce the heat to 325 and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes.
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14Test by inserting a knife into the center. It should come out almost clean.
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15Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles.
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16Serve each portion with some salsa spooned on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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