Lunch and Dinner Entrees
Mexican Soufflé

Makes 6 Servings

6 whole green chiles (canned)
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
12 eggs
½ cup milk
1 teaspoon ground cumin
1 teaspoon flaked dried oregano
1 teaspoon flaked dried cilantro
½ teaspoon salt
½ teaspoon pepper, to taste
1 large clove garlic, minced

Preheat oven to 350°F. Spray 3 medium scallop-edged ramekins with non-stick cooking spray. Dice the chiles and layer on the bottom of each dish. Layer ⅔ cup of each cheese in each ramekin. Combine remaining ingredients in a blender and pour ⅓ of the batter into each dish. Bake for 30-40 minutes, or until browned. Cut each soufflé into fourths and serve, two pieces per plate.

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“This is an Avalon favorite! Serve it with homemade pico de gallo, guacamole and chips – yum!” —Innkeeper, Avalon Luxury Bed & Breakfast--Avalon, A Luxury B&B
Address: 11910 Graton Road
Sebastopol, CA
Telephone: 707-824-0880
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