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

1. Preheat oven to 350°.

2. Grate the cheese. Cut the chili peppers into ¼-inch strips.

3. Mix together the eggs, milk, and flour.

4. Layer ⅓ of the cheese, then ½ of the egg mixture, and ½ of the chilies in a rectangular baking pan. Repeat layers.

5. Top soufflé with the tomato sauce.

6. Bake uncovered for 30 to 45 minutes. Cover with the remaining cheese and bake for 15 minutes.