Sunny's Cheese-Chili Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 eggs, separated
6 ounce can of chopped green chilis
½ pound grated Monterey Jack cheese
½ pound grated Cheddar cheese
1 cup heavy whipping cream
1 tablespoon onion flakes
Optional additions:
Crumbled bacon
Sliced mushrooms
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Directions: |
Directions:Preheat oven to 325º
Spray 9"X13" pan with Pam
Bake 45 minutes to an hour
Combine egg yolks with chilis, cheese, cream, and onion flakes.
Beat egg whites until there is a stiff peak when you lift the beater. Put a large spoonful of beaten egg whites into the egg yolk mixture, combining to make the egg mixture lighter. Then add the beaten egg whites all at once to the egg yolk mixture; start at one edge of the bowl, take the spatula all the way to the bottom of the mixture, fold. Turn and repeat until all the egg whites are gently incorporated.
Gently spread into the prepared pan; bake until lightly brown at the edges and set in the center. It can be tested by lightly sliding the tip of a sharp knife into the center. The knife tip should come out clean if the souffle is done. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:30 minutes prep |
Personal
Notes: |
Personal
Notes: Sunny Van Eaton, Godmother to both Jeff and Mark, was a singer. My mother was her first voice teacher, in Laramie, WY. Sunny taught voice at Oklahoma State University. Though quite adept at cooking she chose to have just a few "signature" dishes. This one was quick, easy, and tasty. She used it as a main dish, which was served with salad.
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