Chilies & Cheeses Souffle

1/2 pound jack cheese, grated

1 pound pepper jack cheese, grated

1 pound cheddar cheese, grated

2 cans green chilies, diced

1 tablespoon minced chipotle chilies

¼ cup diced onions

4 eggs, separated

2/3 cup evaporated milk

1 tablespoon flour

1 teaspoon salt

½ teaspoon pepper

1 can chopped black olives

 

Preheat oven to 325. In a buttered 2 quart casserole dish spread cheeses, chilies and onions. In a bowl beat egg whites until stiff peaks form. In another bowl mix together egg yolks, milk, flour, salt, pepper and olives. Fold in egg whites and pour this mixture on top of the cheeses and chilies. Gently mix this together with a fork and bake for about an hour, or until soufflé is set and a knife inserted comes out clean. Serve with salsa and sour cream on the side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s