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| Mexican Soufflé
Two 4 ounce cans of whole green chilies, drained, rinsed and seeded
1 pound of sharp Cheddar cheese, shredded
3/4 cup of dry bread crumbs
3 eggs, beaten
1 teaspoon of parsley flakes
1/2 teaspoon of ground cumin
1 teaspoon of salt
1 teaspoon of oregano
1/2 cup of light cream
1/2 cup of milk |
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Grease 9 x 13 inch pan. Cover bottom with chilies. Sprinkle cheese over chilies; spread bread crumbs over cheese. Beat eggs until light. Add remaining ingredients to eggs and beat again. Pour over cheese. Bake at 375ºF. for 40 minutes; cut into small squares for hors d'oeuvres or into larger pieces for main course servings. (Courtesy "Simply Simpatico") Recipe good for hors d'oeuvres for light lunch. Makes 40 appetizers. Mexican Soufflé 2
1 pound of sharp cheddar cheese
1 pound of Monterey Jack cheese
6 eggs
5 ounces of evaporated milk
Five 4 ounce cans of cans chopped green chilies
Grate cheeses. Mix and stir in eggs and milk. Place 3 cans of chilies on bottom of 9"x13" dish, which has been sprayed with Pam. Add 1/2 of cheese mixture to dish; then place remaining 2 cans of chilies on top of the cheese, then add remaining cheese mixture as top layer. Bake for 30 minutes (or until firm) at 350ºF. Cut into small squares and serve hot. Back to Soufflé Recipes |
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