Sunday, October 15, 2006

Mexican Soufflé

4 eggs, separated
1 4-ounce can whole green chilies, drained and cut into 1-inch chunks
1/2 cup shredded Monterey Jack or Pepper Jack cheese

Preheat oven to 375˚. In a small mixing bowl, mix egg whites with an electric mixer on high aboout 1 minute, or until soft peaks form. In another bowl, whisk egg yolks until well blended. Fold into egg whites. Put half of egg mixture into a 2-quart baking dish sprayed with nonstick cooking spray. Sprinkle the cheese on top, top with green chilies. Cover all with the rest of the egg mixture. Bake 20 minutes or until browned. Serve with salsa and tortilla chips. Serves 2.

Note: This recipe can be easily doubled to serve 4.


vlb5757 said...

Cyndi, while I was looking for the Date Loaf recipe, I saw the picture for this posting and went tripping down memory lane once again. The pattern on the Corning dish is called Cornflower Blue, and I grew up with my mom using the whole set. She still has some of the set after all these years. I am surprised that ours ever lasted that long with all the moving around we did. Nice memory!

vlb5757 said...

I just read your profile. My father was a lifer in the Air Force and I married someone in the Navy and both my sons are in the Army. This is just freaky!

Tina T-P said...

Hi Cyndi - saw your comment on Vickie's site and decided to check out your recipes - very tasty looking-I'll check back from time to time. I have a pumpkin pie recipe that I have refined from several others, made with fresh/frozen pumpkin (we put up about 40# of Amish pie pumpkin in 1# freezer bags last fall) & using Splenda. It turns out pretty good and no one is the wiser. Let me know if you'd like it - tinathomsenpark at hotmail dot com