Mexican Cheese Souffle

1
gale vineyard

By
@galebarkley

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
45 Min

Ingredients

Add to Grocery List

  • 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
    flour
  • 13 oz
    evaporated milk (1 can)
  • dash(es)
    salt and pepper

How to Make Mexican Cheese Souffle

Step-by-Step

  1. Wash, flatten and remove seeds from chiles (if any). Place half the chilies in the bottom of a 9x13-inch casserole.
  2. Cover chilies with Cheddar cheese slices. Add remaining half of chilies ad cover with Monterey Jack slices.
  3. Beat egg yolks, flour and milk. Add salt and pepper.
  4. Beat egg whites until stiff and fold into egg yolk mixture.
  5. Pour over chilies and cheese layers.
  6. Bake at 325 degrees for 45 minutes to 1 hour or until top is brown.

Printable Recipe Card

About Mexican Cheese Souffle





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