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HUEVOS RANCHERO CASSEROLE SOUFFLE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Vegetables
Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Unsalted butter -- softened
12 Eggs -- separated
2 c Fresh or frozen corn kernels
2 Fresh jalapeno peppers
- and minced
- have been rinsed
1 t Salt -- or to taste
6 c Purchased or homemade salsa,
6 Bell peppers, about 6" long
4 c Shredded Cheddar cheese
1 c Milk
- seeds & membranes removed
enos that -- €
- and prepared the same way
Freshly ground black pepper
- warmed
PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or
earthenware
casserole dish. Make an incision along the length of each bell pepper
and
remove the stem, seeds and membranes, keeping the peppers whole. Fill a
medium-size saucepan or skillet halfway with water and bring it to a
boil.
Add the peppers, let the water return to a boil and cook until the
peppers
are just softened, about 3 minutes. Remove and blot them very dry with
paper towels. Let them cool completely and then line the bottom of the
casserole with them. Separate the eggs into 2 large bowls. Beat the
yolks
until smooth, then stir in the cheese, corn, milk, jalapeno peppers and
salt and black pepper. Whisk the whites until soft peaks form, then fold
them into the yolk mixture, gently stirring just until almost blended.
Scrape the mixture into the prepared dish and transfer it to the middle
rack of the preheated oven. Bake just until the eggs are puffy and the
top
is lightly browned, about 7 minutes. Reduce the heat to 325F and
continue
cooking until the eggs are baked through but not dry, 22 to 25 minutes.
Test by inserting a knife into the center. It should come out almost
clean.
Remove the pan and let it sit for a few minutes before cutting the
casserole into 12 rectangles. Serve each portion with some salsa spooned
on
top.
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