A non traditional dish offering a spicy alternative to traditional soufflés.
1 small loaf sourdough French bread, broken into small pieces
1/3 lb. Swiss cheese, grated
1/4 lb. Monterey Jack cheese, grated
2 cups milk
10 eggs, lightly beaten
2 tsp. yellow mustard
Salt, to taste
1/4 tsp. pepper, freshly ground
1 can chopped green chiles, drained
1 cup sour cream
1/2 cup Parmesan cheese, freshly grated
1 cup Litehouse® Salsa
2 tsp. Litehouse® Instantly Fresh Salad Herb Blend
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!