Buffalo Blue Cheese Soufflé

1/2 pound blue cheese crumbles

1/2 pound Pepper Jack cheese, grated

1 pound cheddar cheese, grated

1 cup cooked and diced chicken breasts

2 tablespoons diced chipotle chili peppers canned in adobo sauce

1 tablespoon red pepper sauce, Frank’s or other brand

4 eggs, separated

2/3 cup cream or evaporated milk

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon ground black pepper

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

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