Cheese and Chili Souffle

Title:
Cheese and Chili Souffle

Yield:
6 Servings

Categories:
Main
Dishes,
Dairy,
Tex-mex




Ingredients:





     8 sl Egg bread (trimmed) cut --


          Into 1/2" squares


 2 1/2 c  Milk


     4    Eggs


   1/2 ts Dry mustard


   1/2 ts Salt


   1/4 ts Pepper


     2 c  Sharp cheddar cheese --


          Coarsely grated


     1 cn (4 oz) diced green --


          Chillies, rinsed and






 Spread bread squares over bottom of a 8" x 12" baking dish. Whisk milk,


 eggs, mustard, salt and pepper in large bowl to blend. Mix in cheese and


 chilies. Pour milk mixture over bread and toss to moisten. Cover and


 refrigerate 8 hours or overnight. Preheat oven to 325 deg F. Uncover dish


 and bake until souffle is puffy, about 1 hour. Serve immediately. Source:


 To Busy to Cook Posted by Linda Davis  Submitted By LINDA DAVIS   On


 08-26-94


 


 Recipe By     :


 


 From: Western Mexican Cookbook


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip