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:
★★★★★ 1 vote
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

Step-By-Step

1Wash, flatten and remove seeds from chiles (if any). Place half the chilies in the bottom of a 9x13-inch casserole.

2Cover chilies with Cheddar cheese slices. Add remaining half of chilies ad cover with Monterey Jack slices.

3Beat egg yolks, flour and milk. Add salt and pepper.

4Beat egg whites until stiff and fold into egg yolk mixture.

5Pour over chilies and cheese layers.

6Bake at 325 degrees for 45 minutes to 1 hour or until top is brown.

About this Recipe