Chili Pepper Souffle Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 pound | |
| Eggs | 4 , separated | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Green chili peppers | 2 Can (10oz), thinly sliced | |
| Tomatoes large can | 1 |
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.
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.
Chef
