Green chile souffle

Yield: 8 Servings

Measure Ingredient
1 teaspoon Butter
20 \N Fresh
\N \N Green chiles
1 \N Jalapeno pepper
4 \N Eggs
½ teaspoon Salt
¼ cup Flour
3 cups Cooked brown rice
6 ounces Monterey jack cheese --
\N \N Grated
\N \N Anaheim or California long

1. Preheat oven to 400 degrees F. Butter a shallow, 1-½-quart oval gratin dish.

2. Roast and peel Anaheim chiles. Pat dry. Remove stem from jalapeno chile.

3. Separate egg yolks from egg whites. Reserve egg whites. Place yolks, 5 Anaheim chiles, jalapeno chile, salt, and flour in a blender or food processor. Process until smooth. Place egg whites in a 5-quart mixing bowl, and beat until soft peaks form. Stir one third of the egg whites into chile-egg mixture. Fold in remaining egg whites.

4. Place 5 Anaheim chiles in bottom of prepared dish. Cover with one third of the rice, one third of the cheese, and one third of the chile-egg mixture. Finish with the last 5 Anaheim chiles and the remaining rice, the cheese, and the chile-egg mixture.

5. Bake until top is golden brown (30 to 35 minutes). Serve immediately.

Recipe By : the California Culinary Academy From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500 File

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