This dish is a favorite of ours from Santa Fe. A little B&B called Adobe Abode had this recipe on their website, so we thought we'd try it for breakfast. The dish is very easy to make and serve. Accompany the souffle with warm tomatillo sauce and fresh melon. Our favorite breakfast beverage with the green chile bite of the souffle is mango juice.

Ingredients

8 serv.

flour↗1⁄2 cup
baking powder↗1 teaspoon
eggs↗10
beaten lightly
butter↗1⁄2 cup
melted
grated monterey jack cheese4 cups
small curd cottage cheese↗2 cups
(4 ounce) can diced green chilies1 (4 ounce) can
(8 ounce) can canned corn niblets, drained↗1 (8 ounce) can
dash salt & pepper, to taste1 dash
to taste

Step-by-step instructions

1
Heat oven to 400.
2
Butter or Pam a 9x14 glass baking pan.
3
Put flour mixture into large mixing bowl.
4
Pour in eggs and butter. Mix thoroughly.
5
Mix in rest of ingredients and pour into glass pan.
6
Bake for 30 min., or until top is browned.

Source: food.com

Original recipe ↗

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