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Green Chile Souffle
  • 7 large eggs
  • 6 tbls butter
  • 4 ounces sour cream
  • 1/3 cup whole milk
  • 1/4 tsp lemon pepper
  • 1 small ca green chiles
  • 1 tbls butter, sofened, to line souffle dish
  • 2 cups gra mexican blend cheese
  • 1 cup bisquick, or 1 cup flour with 1 tsp baking soda and pinch of salt
  • freshly gr
equipment needed: one medium souffle dish Pre-heat your oven to 350F. Whip 7 egg whites until soft peaks are formed, may add cream of tarter, optional. Using an electric blender, blend together the egg yolks, butter, sour cream and milk for 30 seconds, over low heat. Blend in the black pepper, cheese, lemon pepper, hot sauce, green chiles. Remove from heat. Fold the meringue into this egg mixture. Brush the butter all over the inside of the soufflé dish. Pour the egg mixture gently, leaving 1-inch of space at the top to prevent spillage as you carry it to the oven. Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish. Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin. Present immediately to guests, as this dish will begin to fall in about 45 seconds.
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