Mexican Cheese Souffle
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- 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
- 13 oz
- evaporated milk (1 can)
- salt and pepper
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.