Chili Relleno Souffle
- 4 Eggs, separated
- 2 Tbsp. Water
- 1/3 Cup Flour
- 7 oz. can chopped Green Chilies
- 3/4 Cup Monterrey Jack Cheese, shredded
- Beat egg yolks with water.
- Add flour and chilies.
- Fold in stiffly beaten egg whites.
- Turn into greased casserole. Cover with cheese.
- Bake at 350 degrees for 20 minutes.
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