Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Margarine Or Butter
3 tb Unbleached Flour
1/4 ts Sugar
1/4 ts Cumin -- Ground
1/4 ts Nutmeg -- Ground
1/4 ts Red Pepper -- Ground
1 c Milk
3 ea Eggs -- Large, Separated
2 tb Onion -- Finely Chopped
2 tb Green Chiles -- Finely Chopped
8 3/4 oz Whole KernelCorn -- Drained,1cn
-----GREEN CHILE CHEESE SAUCE-----
1/2 c Cheddar Cheese -- Shredded,2oz
1/4 c Green Chiles -- Finely Chopped
1/3 c Half & Half
1 tb Onion -- Finely Chopped
1 t Cumin -- Ground
1/4 ts Salt
Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or
casserole. Heat the margarine in a 2-quart saucepan over low heat until
melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook
over low heat, stirring constantly, until the mixture is smooth and bubbly.
Stir in the milk, heat to boiling, stirring constantly. Boil and stir for
1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least
half of the hot mixture gradually into the egg yolks. Stir the hot mixture
back into the saucepan. Boil and stir for 1 minute. Remove from the heat
and stir in the onion, chiles, and corn. Beat the egg whites in another
medium bowl on high speed, on an electric mixer, until stiff. Stir about
1/4 of the egg whites into the corn mixture. Fold the corn mixture into
the remaining egg whites. Carefully pour the mixture into the souffle
dish. Bake uncovered until a knife inserted in the center comes out clean,
about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle
with the sauce when souffle is done.
GREEN CHILE CHEESE SAUCE:
Heat all the ingredients over low heat, stirring constantly, until the
cheese is melted.
