Recipe by majorkwoods
This dish is a favorite of ours from Santa Fe. A little B&B called Adobe Abode had this recipe on their website, so we thought we'd try it for breakfast. 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.
Top Review by diner524
I made this exactly as written except for I only made half of the recipe. I felt this was a mexican type of egg dish as written, but plan to try it with bacon or sausage and onions rather than the green chilis and corn, just personal/family taste preference. Will definitely be making again with different vegetable and meat. Thanks Major K Woods for a great recipe. Made for Spring PAC 2008.
- 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