Chili Cheese Souffle ("rellenos Al Reves")
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
12
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
- Melt butter in a 9 x 13 pan or pyrex dish.
- 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.
- Turn batter into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer.
- Cut into squares.
- Serves 12 as a side dish, or cut into smaller squares and serve as a hot hors d’oeuvre.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.