Yield: 6 Servings
|1 pounds||Shredded cheddar cheese|
|1 pounds||Shredded Monterey jack cheese|
|2 cans||(4 oz) chopped green chiles|
|4 larges||Eggs; separated|
|1 can||(15 oz) stewed tomatoes; drained|
Preheat oven to 325°F. Butter a deep casserole. Layer cheese and chilies.
Separate eggs and beat egg whites until stiff. Beat egg yolks and fold into egg whites. Gently pour egg mixture over cheese and chiles and poke mixture with a fork. Bake for 30 minutes. Add drained tomatoes, pushing them down with a fork. Bake souffle for another 30 minutes.
Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 7, 1998