chile and tortilla soufflé

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

This easy to make dish is perfect for brunch. Source unknown

★★★★★ 1 Review

Ingredients For chile and tortilla soufflé

  • 6 medium flour tortillas cut in half
  • 4 (3 oz) cans diced green chilies
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded cheddar cheese
  • 5 eggs, beaten
  • 2 cups milk
  • 1 tsp. salt
  • 1 tsp. garlic salt
  • 1/2 tsp. pepper
  • salsa
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How To Make chile and tortilla soufflé

  • 1
    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.
  • 2
    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.

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