Chiles Rellenos Souffle for a Crowd
Description
Serve this wonderfully delicious souffle for your next breakfast, brunch or meatless dinner. It makes enough to feed a crowd, but it would be nice for leftovers as well.
Ingredients
27 oz. can diced green chilies
1 lb. sharp Cheddar cheese, grated
1 lb. Monterey jack cheese, grated (or Pepper Jack cheese)
5-6 eggs
14 oz. can evaporated milk
3 T. flour
1⁄2 t. salt
1⁄4 t. ground pepper
1 t. garlic powder
10 oz. can enchilada sauce
Directions
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Preheat oven to 300 degrees,
Layer 1/3 of the diced chiles in the bottom of a 4 qt. baking dish; cover with a layer of Cheddar cheese; layer another 1/3 of the green chiles; cover with a layer of Pepper Jack cheese; layer with the remaining green chiles.
Separate the eggs; beat the yolks, then add evaporated milk, flour, garlic powder, salt and pepper; mix well.
In a separate bowl, beat egg whites until stiff; fold whites into the yolk mixture; pour over the chile/cheese mixture.
Bake 2 hours, uncovered.
Pour enchilada sauce over the top; bake another 30 minutes.
20 servings