Mexican Cheese Souffle

gale vineyard

By
@galebarkley

This is always a hit. Serve with spicy sausage (chorizo sausages are good), fruit, warm tortillas. Great for brunch!


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

45 Min

Ingredients

20 oz
canned green chiles (this equals 5, 4-ounce cans)
1 lb
sharp cheddar cheese, sliced
1 lb
monterey jack cheese, sliced
4 large
eggs, separated
3 Tbsp
flour
13 oz
evaporated milk (1 can)
dash(es)
salt and pepper

Directions Step-By-Step

1
Wash, flatten and remove seeds from chiles (if any). Place half the chilies in the bottom of a 9x13-inch casserole.
2
Cover chilies with Cheddar cheese slices. Add remaining half of chilies ad cover with Monterey Jack slices.
3
Beat egg yolks, flour and milk. Add salt and pepper.
4
Beat egg whites until stiff and fold into egg yolk mixture.
5
Pour over chilies and cheese layers.
6
Bake at 325 degrees for 45 minutes to 1 hour or until top is brown.

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