Egg Soufflé with Green Chiles

serves 10-12


10 extra large eggs

1/2 cup unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 cups whole milk cottage cheese

1 pound Monterey Jack cheese, grated

2 (4-ounce) can diced green chiles


Preheat the oven to 350º F.  Lightly butter a 9x13-inch baking dish; set aside.  In a large bowl whisk the eggs until light and fluffy.  Fold in the flour, baking powder, salt, both cheeses, and chiles.  Pour the egg mixture into the prepared dish.  Bake uncovered until the top is golden brown and the center is set, about 35-40 minutes.  Allow to cool for 10 minutes before serving.  Serve warm or at room temperature.  Enjoy!


Printed form thegalleygourmet.net