Huevos ranchero casserole souffle

 
                     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.
  
 
 
 
 
                    - - - - - - - - - - - - - - - - - -