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Chili Pepper Souffle

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  Butter 2 Tablespoon
  Flour 3 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Shredded cheddar cheese 3⁄4 Pound (3 Cups)
  Eggs 4 , separated
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Canned green chili peppers 8 Ounce, thinly sliced (Two Cans 8 Ounces Each)
  Canned tomatoes 1 Pound, with puree (1 Can)

Melt butter, stir in flour, and blend until smooth.
Add milk and cook until sauce is thick.
Add 2 cups of the cheese and cook, stirring occasionally, until cheese is melted; remove from heat.
With a fork beat egg yolks with salt and pepper; slowly stir into sauce.
Beat egg whites until stiff but not dry; slowly add cheese sauce to egg whites, folding together carefully.
Turn half of the souffle mixture into ungreased 1 1/2 -quart casserole.
Sprinkle remaining cup of shredded cheese on this, then top with sliced green chili peppers, using about 2/3 cup (1 1/4 cans).
Add remainder of souffle mixture.
Bake in a moderately slow oven (325°) for 40 minutes, or until set.
While souffle is baking, simmer the tomatoes with the remainder of the chili peppers.
Spoon tomato sauce over each serving of souffle.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2296 Calories from Fat 1434

% Daily Value*

Total Fat 161 g248.3%

Saturated Fat 98 g489.9%

Trans Fat 0 g

Cholesterol 1291.9 mg430.6%

Sodium 5009.9 mg208.7%

Total Carbohydrates 88 g29.4%

Dietary Fiber 13.7 g54.8%

Sugars 10.6 g

Protein 118 g235%

Vitamin A 204.3% Vitamin C 198.8%

Calcium 297.8% Iron 81.8%

*Based on a 2000 Calorie diet

Chili Pepper Souffle Recipe