Chile and Tortilla Soufflé
★★★★★ 1 vote5
Ingredients
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·6 medium flour tortillas cut in half
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·4 (3 oz) cans diced green chilies
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·2 cups shredded monterey jack cheese
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·2 cups shredded cheddar cheese
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·5 eggs, beaten
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·2 cups milk
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·1 tsp. salt
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·1 tsp. garlic salt
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·1/2 tsp. pepper
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·salsa
How to Make Chile and Tortilla Soufflé
- Preheat oven to 350
Layer tortillas, chiles, and Monterey Jack and cheddar cheeses, 1/3 at a time in a 9 x 13 inch baking dish. - Whisk eggs, milk, salt, garlic salt and pepper in bowl. Pour evenly over tortilla layers.
Bake for 30 minutes. Serve with salsa. Makes 10 servings.