Green Chile Souffle

posted for ZWT

• Ready In: 50 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  teaspoon butter
• 20  fresh anaheim chilies or 20  long green chilies
• 1  jalapeno pepper
• 4  eggs
• 1⁄2 teaspoon salt
• 1⁄4 cup flour
• 3  cups cooked brown rice
• 6  ounces monterey jack cheese, grated

Directions

1. Preheat oven to 400 degrees F. Butter a shallow, 1-1/2-quart oval gratin dish.
2. Roast and peel Anaheim chiles. Pat dry.Remove stem from jalapeno
3. Separate egg yolks from egg whites. Reserve egg whites. Place yolks 5
4. Anaheim chiles, jalapeno chile, salt, and flour in a blender or food
5. processor. Process until smooth. Place egg whites in a 5-quart mixing
6. bowl, and beat until soft peaks form. Stir one third of the egg whites
7. into chile-egg mixture. Fold in remaining egg whites.
8. Place 5 Anaheim chiles in bottom of prepared dish. Cover with one third
9. of the rice, one third of the cheese, and one third of the chile-egg
10. mixture. Finish with the last 5 Anaheim chiles and the remaining rice, the
11. cheese, and the chile-egg mixture.
12. Bake until top is golden brown (30 to 35 minutes). Serve immediately.
13. Serves 8.