Huevos Ranchero Casserole Souffle
butter, unsalted and softened
cheddar cheese, shredded
jalapeno peppers, fresh minced with seeds and membrane removed
2Butter a 9 x 13-inch oven-proof glass or earthenware casserole dish.
3Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole.
4Fill a medium-size saucepan or skillet halfway with water and bring it to a boil.
5Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes.
6Remove and blot them very dry with paper towels.
7Let them cool completely and then line the bottom of the casserole with them.
8Separate the eggs into 2 large bowls.
9Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper.
10Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
11Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven.
12Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes.
13Reduce the heat to 325 and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes.
14Test by inserting a knife into the center. It should come out almost clean.
15Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles.
16Serve each portion with some salsa spooned on top.