Cheese and chili souffle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Egg bread (trimmed) cut -- |
| Into 1/2\" squares | ||
| 2½ | cup | Milk |
| 4 | Eggs | |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Sharp cheddar cheese -- |
| Coarsely grated | ||
| 1 | can | (4 oz) diced green -- |
| Chillies, rinsed and | ||
Directions
Spread bread squares over bottom of a 8" x 12" baking dish. Whisk milk, eggs, mustard, salt and pepper in large bowl to blend. Mix in cheese and chilies. Pour milk mixture over bread and toss to moisten. Cover and refrigerate 8 hours or overnight. Preheat oven to 325 deg F. Uncover dish and bake until souffle is puffy, about 1 hour. Serve immediately. Source: To Busy to Cook Posted by Linda Davis Submitted By LINDA DAVIS On 08-26-94
Recipe By :
From: Western Mexican Cookbook
File