Starlight Pines Bed & Breakfast
Chili Souffle From Jeanette's Kitchen: Breakfast-Brunch
1 Small Can (Whole) Green Chilies
1 package Sharp Cheddar Cheese cubes (Substitute with different cheese)
6 Large Eggs
Dash of Salt
2 tablespoons Water
2 tablespoons Flour
1/4 teaspoon Baking Powder
Preheat oven to 350. Grease standard souffle dish or small ramekins (4) with Mazola apray. Wash chilies, remove seeds and dry.
Spread chilies evenly on bottom of pan. Place 5 cubes of cheese over chilies.
Separate eggs. Salt whites and beat stiff. Beat egg yolks well with water, flour and baking powder. Fold egg whites into yolk mixsture. Pour mixture over cheese and chilies.
Bake for 25 minutes. Serve immediately with your favorite salsa.