 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This dish is a favorite of ours from Santa Fe. The dish is very easy to make and serve. Accompany the souffle with warm tomatillo sauce and fresh melon. Our favorite breakfast beverage with the green chile bite of the souffle is mango juice. Ingredients:
1/2 cup flour |
1 teaspoon baking powder |
10 eggs, beaten lightly |
1/2 cup butter, melted |
4 cups grated monterey jack cheese |
2 cups small curd cottage cheese |
1 (4 ounce) can diced green chilies |
1 (8 ounce) can canned corn niblets, drained |
1 dash salt & pepper, to taste |
Directions:
1. Heat oven to 400.
2. Butter or Pam a 9x14 glass baking pan.
3. Put flour mixture into large mixing bowl.
4. Pour in eggs and butter. Mix thoroughly.
5. Mix in rest of ingredients and pour into glass pan.
6. Bake for 30 min., or until top is browned.
|
|