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New Mexico Souffle


Serves 8

8 eggs
1/2 cup flour
1 tsp baking powder
3 tsp dry mustard
2 cups cottage cheese
2 cups shredded Jack cheese
2 cups shredded cheddar cheese
2 cups frozen petite white corn
3 - 6 chopped, peeled roasted green chiles (i.e. "to taste". Use New Mexican green chile or substitute Anaheim or Poblano chiles.)

Dust top of casserole with paprika just before putting in oven. Preheat oven to 350 degrees. Spray a 9 x 13 inch glass pan with vegetable oil. Whisk eggs with flour, baking powder and mustard. Stir in cheeses, corn and chiles. Batter will be lumpy. Pour in baking dish and bake 30-40 minutes. You can check for doneness with a clean, sharp knife blade. Blade should come clean when inserted in middle. Top should be lightly browned, and edges starting to pull away from pan. Serve with warm flour tortillas and citrus salad. Scones or muffins also complement this dish well. The recipe cooks up nicely as a half recipe in an 8 inch square or round pan.




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