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Chile Relleno Souffle Recipe


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     Chile Relleno Souffle

Category   Breakfast - Brunch
Sub Category   None

7 oz. green chilies-diced (from a can is OK)
1/2 # Monterey jack cheese-grated (2 cups)
1/2 # cheddar cheese- grated (2 cups)
2 eggs beaten
1 Tbs. flour
6 oz. evaporated milk (very small can)
1/4 tsp. salt
8 oz. can tomato sauce

Grease bottom of 8x8 pan. Spread chilies evenly over bottom of pan. Layer grated cheeses over chilies. Beat together eggs, flour, milk, and salt. Pour mixture over cheese and chilies. Gently submerge cheese barely under liquid, and shape edges so uniform.
Bake in preheated 375 degree oven for 35 minutes. Remove from oven and spread tomato sauce on top. Heat an additional 5 minutes or until sauce is bubbly.
Great w/ tortilla chips and avocado slices.

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