Chiles Rellenos Egg Soufflé Bake

Name: Chiles Rellenos Egg Soufflé Bake
Yield: 1 Serving
Ingredients: 2 cans (4 oz each) Old El Paso® whole green chiles, drained; 4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips; 1 jar (2 oz) diced pimientos, drained; 4 eggs, separated; 1 1/2 cups milk; 1/2 cup Gold Medal® all-purpose flour; 1/4 teaspoon salt; Cilantro sprigs, if desired; 2 cups Old El Paso® Thick 'n Chunky salsa

Chiles Rellenos Egg Soufflé Bake was pinched from <a href="http://www.bettycrocker.com/recipes/chiles-rellenos-egg-souffle-bake/85759267-6118-4e01-8c4f-0534ad62f949" target="_blank">www.bettycrocker.com.</a>

"Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."..."

INGREDIENTS

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2 cans (4 oz each) Old El Paso® whole green chiles, drained

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4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips

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1 jar (2 oz) diced pimientos, drained

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4 eggs, separated

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1 1/2 cups milk

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1/2 cup Gold Medal® all-purpose flour

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1/4 teaspoon salt

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Cilantro sprigs, if desired

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2 cups Old El Paso® Thick 'n Chunky salsa

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