mexican cheese souffle

Name: Mexican Cheese Souffle
Prep time: 15 min
Cook time: 45 min
Yield: 8
Ingredients: 20 ounce(s) canned green chiles (this equals 5, 4-ounce cans); 1 pound(s) sharp cheddar cheese, sliced; 1 pound(s) monterey jack cheese, sliced; 4 large eggs, separated; 3 tablespoon(s) flour; 13 ounce(s) evaporated milk (1 can); dash(es) salt and pepper

(1 RATING)

82 Pinches 1 Photo

gale vineyard

evanston, IL

Updated on Oct 14, 2010

This is always a hit. Serve with spicy sausage (chorizo sausages are good), fruit, warm tortillas. Great for brunch!

Rate

prep time 15 Min

cook time 45 Min

method ---

yield 8 serving(s)

Ingredients

20 ounces canned green chiles (this equals 5, 4-ounce cans)
1 pound sharp cheddar cheese, sliced
1 pound monterey jack cheese, sliced
4 large eggs, separated
3 tablespoons flour
13 ounces evaporated milk (1 can)
dash salt and pepper

How To Make mexican cheese souffle

Step 1

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

Step 2

Cover chilies with Cheddar cheese slices. Add remaining half of chilies ad cover with Monterey Jack slices.
Step 3

Beat egg yolks, flour and milk. Add salt and pepper.
Step 4

Beat egg whites until stiff and fold into egg yolk mixture.
Step 5

Pour over chilies and cheese layers.
Step 6

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