huevos ranchero casserole souffle

How To Make huevos ranchero casserole souffle

• 1

  Preheat oven to 450.
• 2

  Butter a 9 x 13-inch oven-proof glass or earthenware casserole dish.
• 3

  Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole.
• 4

  Fill a medium-size saucepan or skillet halfway with water and bring it to a boil.
• 5

  Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes.
• 6

  Remove and blot them very dry with paper towels.
• 7

  Let them cool completely and then line the bottom of the casserole with them.
• 8

  Separate the eggs into 2 large bowls.
• 9

  Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper.
• 10

  Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
• 11

  Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven.
• 12

  Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes.
• 13

  Reduce the heat to 325 and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes.
• 14

  Test by inserting a knife into the center. It should come out almost clean.
• 15

  Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles.
• 16

  Serve each portion with some salsa spooned on top.
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