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Chili Pepper Souffle Recipe
|Milk||3⁄4 Cup (12 tbs)|
|Shredded cheddar cheese||3⁄4 Pound (3 Cups)|
|Eggs||4 , separated|
|Canned green chili peppers||8 Ounce, thinly sliced (Two Cans 8 Ounces Each)|
|Canned tomatoes||1 Pound, with puree (1 Can)|
Serving size: Complete recipe
Calories 2296 Calories from Fat 1434
% Daily Value*
Total Fat 161 g248.3%
Saturated Fat 98 g489.9%
Trans Fat 0 g
Cholesterol 1291.9 mg
Sodium 5009.9 mg208.7%
Total Carbohydrates 88 g29.4%
Dietary Fiber 13.7 g54.8%
Sugars 10.6 g
Protein 118 g235%
Vitamin A 204.3% Vitamin C 198.8%
Calcium 297.8% Iron 81.8%
*Based on a 2000 Calorie diet
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.