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Tex-Mex Queso Souffle

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Submitted by: mshivers60

 

A mixture of jack and cheddar cheeses, with chilies, onion and garlic is topped with a souffle mixture of eggs, evaporated milk and cumin.
 

Ingredients

  • 3 (4.5 oz) cans chopped green chilies, drained
  • 12 oz. shredded Monterey Jack cheese
  • 12 oz. shredded Cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 1 teaspoon minced garlic
  • 3 tablespoons chopped fresh cilantro
  • 5 egg whites
  • 5 egg yolks, beaten
  • 1/2 cup evaporated milk
  • 2 tablespoons flour
  • 1/2 teaspoon cumin
  • 1 1/2 cups thick and chunky salsa, drained
  • Garnish: Fresh cilantro sprigs

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Method

Preheat oven to 325 degrees. Spray a 13x9x2-inch baking dish with non-stick cooking spray. Stir together first six ingredients. Spread evenly in bottom of prepared dish. In a large mixing bowl, beat egg whites on medium speed until stiff. In a separate bowl, beat together egg yolks, milk, flour, and cumin on low speed until blended. Fold egg whites gently into yolk mixture. Spoon over cheese mixture and pierce all over with a fork. Bake for 30 minutes. Remove from oven and spoon drained salsa evenly around edges. Return to oven and bake an additional 20-25 minutes until knife in center comes out clean. Garnish with cilantro sprigs.

 

Notes: This souffle is great for a weekend brunch or for an appetizer for a Mexican dinner.

 

Number of Servings: Serves 8

 

Submitted by: mshivers60 ()

 

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