Chili Cheese Souffle ( rellenos Al Reves ) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Appeared in an ancient (30+ years old) Los Angeles Haddasah cookbook. You might want to add more hot - or not! Ingredients:
1/4 lb butter |
10 eggs |
1/2 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
7 ounces diced green chilies, canned |
1 pint cottage cheese |
1 lb monterey jack cheese, grated |
Directions:
1. Melt butter in a 9 x 13 pan or pyrex dish.
2. Beat the eggs in a large bowl, add flour, baking powder and salt and blend. Add melted butter, chilis, cottage cheese and Jack cheese, and mix until blended.
3. Turn batter into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer.
4. Cut into squares.
5. Serves 12 as a side dish, or cut into smaller squares and serve as a hot hors d’oeuvre.
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