Chili Pepper Souffle Recipe

Summary

CuisineAmericanCourseSnack
MethodBakedMain IngredientChili

Ingredients

 
2 tablespoons butter
 
3 tablespoons flour
 
3/4 cup milk
 
3/4 pound (3 cups) shredded Cheddar cheese
 
4 eggs, separated
 
1/2 teaspoon salt
 
Dash of pepper
 
2 cans (4 oz. each) green chili peppers, thinly sliced
 
1 large can (1 lb. 13 oz.) tomatoes with puree

Directions

Melt butter, stir in flour, and blend until smooth.
Add milk and cook until sauce is thick.
Add 2 cups of the cheese and cook, stirring occasionally, until cheese is melted; remove from heat.
With a fork beat egg yolks with salt and pepper; slowly stir into sauce.
Beat egg whites until stiff but not dry; slowly add cheese sauce to egg whites, folding together carefully.
Turn half of the souffle mixture into ungreased 1 1/2 -quart casserole.
Sprinkle remaining cup of shredded cheese on this, then top with sliced green chili peppers, using about 2/3 cup (1 1/4 cans).
Add remainder of souffle mixture.
Bake in a moderately slow oven (325°) for 40 minutes, or until set.
While souffle is baking, simmer the tomatoes with the remainder of the chili peppers.
Spoon tomato sauce over each serving of souffle.

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