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Southwestern Souffle Recipe

Name: Southwestern Souffle Recipe
Total time: 1 HOUR 25 MINUTES
Yield: 12
Ingredients: 1 ea Sourdough French Bread, small loaf, broken into small pieces; ⅓ lbs Swiss Cheese, Grated; ¼ lbs Monterey Jack Cheese, grated; 2 cup Milk; 10 ea Eggs, lightly beaten; 2 tsp Yellow Mustard; 1 ea Salt, to taste; ¼ tsp Pepper, freshly ground; 1 ea Green Chiles, can, drained, and chopped; 1 cup Sour Cream; ½ cup Parmesan Cheese, freshly grated; 1 cup Litehouse® Salsa; 2 tsp Litehouse® Instantly Fresh Salad Herb Blend

July 7, 2019 Litehouse

1 HOUR 25 MINUTES

Serves: 12

A non traditional dish offering a spicy alternative to traditional soufflés.

Ingredients

1 eaSourdough French Bread, small loaf, broken into small pieces
⅓ lbsSwiss Cheese, Grated
¼ lbsMonterey Jack Cheese, grated
2 cupMilk
10 eaEggs, lightly beaten
2 tspYellow Mustard
1 eaSalt, to taste
¼ tspPepper, freshly ground
1 eaGreen Chiles, can, drained, and chopped
1 cupSour Cream
½ cupParmesan Cheese, freshly grated
1 cupLitehouse® Salsa
2 tspLitehouse® Instantly Fresh Salad Herb Blend

Directions

In a 9 x 13 x 2-inch buttered baking dish place the pieces of bread. Sprinkle the green chiles and two cheeses on top. In a large bowl beat together milk, eggs, Litehouse® Instantly Fresh Salad Herb Blend, mustard, salt and pepper. Pour the mixture over the bread. Cover the baking dish with foil and refrigerate it overnight.Remove the baking dish from the refrigerator and let it come to room temperature. Preheat the oven to 325 °. Bake soufflé for 1 hour or until it is firmly set. In a small bowl place the sour cream and Parmesan cheese and mix them together. Spread the mixture on top of the soufflé. Return the soufflé to the oven and bake it for 10 more minutes, or until lightly browned. Remove the soufflé from the oven and let it sit for 10 minutes. Cut it into squares. Place a spoonful of Litehouse® Salsa on top of each piece and enjoy!