Mexican Souffle Recipe Recipe

Name: Mexican Souffle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lg. cans (7 ounce.) Ortega diced chilies, liquid removed; 1/2 pound Tillamook cheese, grated; 1/2 pound Longhorn cheese, grated; 1/2 pound Monterey Jack cheese, grated; 8 Large eggs, mixed together; 1 lg. can evaporated lowfat milk; 1 tbsp. flour; 1/2 teaspoon salt; 1/2 onion; 8 ounce. of salsa; 1 c. lowfat sour cream; 2 sliced avocados

Servings: persons

2 lg. cans (7 ounce.) Ortega diced chilies, liquid removed
1/2 pound Tillamook cheese, grated
1/2 pound Longhorn cheese, grated
1/2 pound Monterey Jack cheese, grated
8 Large eggs, mixed together
1 lg. can evaporated lowfat milk
1 tbsp. flour
1/2 teaspoon salt
1/2 onion
8 ounce. of salsa
1 c. lowfat sour cream
2 sliced avocados

1
Grease a 9 x 13 inch glass baking dish and layer ingredients.
2
First coat bottom with chilies, 3 kinds of grated cheese.
3
Mix Large eggs and lowfat milk together and pour over cheeses.
4
Top it off by mixing flour and salt together and sprinkling over top.
5
Bake at 350 degrees for 30 min or possibly till mix is set.
6
Mix onion with salsa and pour this over top of dish and bake another 15 min.
7
TO SERVE: Cut into squares and serve with heaping spoonful of lowfat sour cream and sliced avocados.
8
Serve with English muffins, bacon, sausage.
9
This can be made ahead and frzn.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lg. cans (7 ounce.) Ortega diced chilies, liquid removed, 1/2 pound Tillamook cheese, grated, 1/2 pound Longhorn cheese, grated, 1/2 pound Monterey Jack cheese, grated, and more.

Yes, Mexican Souffle Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Souffle Recipe

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