Chili Relleno Soufflé
This is a perfect meal for Sunday brunch or it can be served as the main course in a vegetarian meal.
INGREDIENTS | SERVES 4
- 1 pound mild Cheddar cheese
- 1 pound Monterey jack cheese
- ½ cup canned green chili peppers
- 4 eggs
- 1 cup evaporated milk
- ⅔ cup flour
- 1 (8-ounce) can tomato sauce
Preheat oven to 350°.
Grate the cheese. Cut the chili peppers into ¼-inch strips.
Mix together the eggs, milk, and flour.
Layer ⅓ of the cheese, then ½ of the egg mixture, and ½ of the chilies in a rectangular baking pan. Repeat layers.
Top soufflé with the tomato sauce.
Bake uncovered for 30 to 45 minutes. Cover with the remaining cheese and bake for 15 minutes.