Mexican Souffle Recipe

• 2 lg. cans (7 ounce.) Ortega diced chilies, liquid removed
• 1/2 pound Tillamook cheese, grated
• 1/2 pound Longhorn cheese, grated
• 1/2 pound Monterey Jack cheese, grated
• 8 Large eggs, mixed together
• 1 lg. can evaporated lowfat milk
• 1 tbsp. flour
• 1/2 teaspoon salt
• 1/2 onion
• 8 ounce. of salsa
• 1 c. lowfat sour cream
• 2 sliced avocados

1. Grease a 9 x 13 inch glass baking dish and layer ingredients.
2. First coat bottom with chilies, 3 kinds of grated cheese.
3. Mix Large eggs and lowfat milk together and pour over cheeses.
4. Top it off by mixing flour and salt together and sprinkling over top.
5. Bake at 350 degrees for 30 min or possibly till mix is set.
6. Mix onion with salsa and pour this over top of dish and bake another 15 min.
7. TO SERVE: Cut into squares and serve with heaping spoonful of lowfat sour cream and sliced avocados.
8. Serve with English muffins, bacon, sausage.
9. This can be made ahead and frzn.

chilies, tillamook cheese, cheese, cheese, eggs, milk, flour, salt, onion, salsa, sour cream, avocados

Taken from cookeatshare.com/recipes/mexican-souffle-55813 (may not work)