huevos ranchero casserole souffle

How To Make huevos ranchero casserole souffle

• Step 1
  Preheat oven to 450.
• Step 2
  Butter a 9 x 13-inch oven-proof glass or earthenware casserole dish.
• Step 3
  Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole.
• Step 4
  Fill a medium-size saucepan or skillet halfway with water and bring it to a boil.
• Step 5
  Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes.
• Step 6
  Remove and blot them very dry with paper towels.
• Step 7
  Let them cool completely and then line the bottom of the casserole with them.
• Step 8
  Separate the eggs into 2 large bowls.
• Step 9
  Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper.
• Step 10
  Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
• Step 11
  Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven.
• Step 12
  Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes.
• Step 13
  Reduce the heat to 325 and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes.
• Step 14
  Test by inserting a knife into the center. It should come out almost clean.
• Step 15
  Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles.
• Step 16
  Serve each portion with some salsa spooned on top.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!