Winemaker's Green Chile Relleno Souffle
- 12 long fresh green Chiles, (1.5 LBS) roasted, peeled, and de-veined
- 1 lb Cheddar cheese, shredded
- 1 lb Monterey Jack cheese, shredded
- 6 tbsps all-purpose flour
- 1 cup milk
Preheat oven to 350°F.
Slit Chiles open and remove seeds. Pat dry. Mix cheeses together. Spray 9x13-inch baking dish with non-stick vegetable spray. Lay half of the Chiles in bottom of baking dish and cover with half the cheese mixture. Using sifter, sprinkle well with 3 tablespoons flour. At this point, dish may be made 1 together. Pour on top. Bake uncovered 30 minutes or until set. Serve with tossed green or fresh fruit salad and hard rolls for a brunch or light supper.
Photo © Dan Goldberg | MyRecipes.com