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MEXICAN EGG SOUFFLE | |
1/2 c. butter 10 eggs 1/2 c. flour 1 tsp. baking powder 8 oz. can green chiles, drained 1 pt. cottage cheese 1 lb. Monterey Jack cheese, grated Grease 11x8 or 2 (9-inch) pie tins. Melt butter. Add to well-beaten eggs. Add flour, baking powder; blend in chiles and cheeses. Bake at 400 degrees for 10 minutes. Reduce to 350 degrees. Bake 35-40 minutes until set. Serves 12. (Keep oven door shut while cooking!!) |
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