*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, April 23, 2024 10:20 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Cheese » Huevos Ranchero Casserole Souffle
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Huevos Ranchero Casserole Souffle recipe to your favorite Save to favorite   Discuss Huevos Ranchero Casserole Souffle recipe Write a comment   Print Huevos Ranchero Casserole Souffle recipe Print this recipe   Email Huevos Ranchero Casserole Souffle recipe to friend Email this recipe
  Huevos Ranchero Casserole Souffle
  Category: Cheese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
1 1/2 tbsp Unsalted butter, softened
6 Bell peppers, about 6" long
12 Eggs, separated
4 cup Shredded Cheddar cheese
2 cup Fresh or frozen corn kernels
1 cup Milk
2 Fresh jalapeno peppers seeds & membranes removed and minced, -=OR=- Use pickled jalapenos that have been rinsed and prepared the same way
1 tsp Salt, or to taste
Freshly ground black pepper
6 cup Purchased or homemade salsa, warmed
Instructions:
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.
Rate this recipe:  
Featured Recipe
» QUICK TURKEY DINNER
Category: Poultry
Hits: 313
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com