Chile Relleno Souffle
Chile Relleno Souffle
This was another popular dish in the 70's.....back before eggs and cheese got a bad reputation! Kind of a mexican quiche!
6 eggs
1 cup milk
1 cup flour
3/4 lb. cheddar cheese, grated
1 onion, chopped
1 can green chiles, diced
1 Tbsp. oregano
1 can salsa (probably around 1/2 cup or so)
1/4 lb. jack cheese, grated
Beat eggs, flour and milk; add cheddar cheese, onion, chiles and oregano. Pour into greased 2 quart casserole. Bake at 350 for 1 hour or until golden brown on top. Top with salsa and jack cheese, bake 15 minutes more, till bubbly. Serve with warm tortillas
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