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Soufflé Mexicana
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4 4-ounce cans whole
green chiles
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2 cups grated Monterey
Jack cheese
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2 cups grated Cheddar
cheese
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6 eggs
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1 cup flour
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4 cups milk
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Salt and pepper to
taste
Butter bottom of a
3-quart soufflé dish. Rinse chiles free of seeds and cut into 1 inch
pieces. Layer the cheese and chiles in bottom of soufflé dish. Beat
together the eggs, flour, milk, salt, and pepper and pour over cheese and chiles
(should fill the dish about 1/2 full). Bake in a preheated 350 degree over
for one hour
Serve with Guacamole,
Salsa, etc
Serves 8
Recipe submitted by:
Stephanie VanDiest
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