Best Mexican Cheese Souffle Recipes

Mexican Cheese Grits Souffle image

Provided by Charmie777

Categories Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup uncooked grits
4 cups boiling water
1 teaspoon salt
2 cups shredded sharp cheddar cheese
1/2 cup chopped onion
1 garlic clove, crushed
2 tablespoons melted butter or 2 tablespoons margarine
1/3 cup finely chopped jalapeno pepper (Or green chiles)
4 egg yolks
4 egg whites

Steps:

Preheat oven to 350º.
Stir grits into boiling water; add salt.
Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
Add cheese, stirring until melted.
Saute' onion and garlic in butter; add to grits.
Stir in peppers.
Add a small amount of hot grits to egg yolks, stirring well.
Add egg yolk mixture to grits, mixing well.
Beat egg whites until stiff; fold into grits.
Spoon mixture into a greased 2-qt. casserole.
Bake at 350º for 45-50 minutes.

Nutrition Facts : Calories 334.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 175.6, Sodium 694.1, Carbohydrate 23.5, Fiber 0.8, Sugar 1.3, Protein 15.9

Mexican Cheese Souffle image

Provided by gale vineyard

Time 1h

Number Of Ingredients 7

20 oz canned green chiles (this equals 5, 4-ounce cans)
1 lb sharp cheddar cheese, sliced
1 lb monterey jack cheese, sliced
4 large eggs, separated
3 Tbsp flour
13 oz evaporated milk (1 can)
dash(es) salt and pepper

Steps:

1. Wash, flatten and remove seeds from chiles (if any). Place half the chilies in the bottom of a 9x13-inch casserole.
2. Cover chilies with Cheddar cheese slices. Add remaining half of chilies ad cover with Monterey Jack slices.
3. Beat egg yolks, flour and milk. Add salt and pepper.
4. Beat egg whites until stiff and fold into egg yolk mixture.
5. Pour over chilies and cheese layers.
6. Bake at 325 degrees for 45 minutes to 1 hour or until top is brown.