Garlic Chile Souffle
5 tablespoons butter, softened
3 tablespoons flour
1 cup milk, hot
1/4 teaspoon salt
1/8 teaspoon white pepper
4 egg yolk, beaten
16 oz can Ortega chilis, whole, julienned
8 cloves garlic, minced
5 egg white
1/2 cup Monterey Jack cheese, grated
Grease souffle dish and dust with bread crumbs. Melt 3 Tbsp butter,
stir in flour, and stir until it starts to brown. Add hot milk
and stir 4 minutes, until thick. Add 1/4 tsp salt and pepper.
Cool slightly. Stir in egg yolks, then chilis.
In another pan, saute garlic in 2 Tbsp butter until golden. Add
to egg yolk mixture. Beat egg whites with a pinch of salt until
stiff. Fold whites into yolk mixture, then fold in jack cheese.
Pour into souffle dish and bake at 375F for 35-40 minutes.