Green Chile Souffle

• 1 teaspoon butter
• 20 fresh anaheim chilies or 20 long green chilies
• 1 jalapeno pepper
• 4 eggs
• 12 teaspoon salt
• 14 cup flour
• 3 cups cooked brown rice
• 6 ounces monterey jack cheese, grated

1. Preheat oven to 400 degrees F. Butter a shallow, 1-1/2-quart oval gratin dish.
2. Roast and peel Anaheim chiles.
3. Pat dry.Remove stem from jalapeno
4. Separate egg yolks from egg whites.
5. Reserve egg whites.
6. Place yolks 5
7. Anaheim chiles, jalapeno chile, salt, and flour in a blender or food
8. processor.
9. Process until smooth.
10. Place egg whites in a 5-quart mixing
11. bowl, and beat until soft peaks form.
12. Stir one third of the egg whites
13. into chile-egg mixture.
14. Fold in remaining egg whites.
15. Place 5 Anaheim chiles in bottom of prepared dish.
16. Cover with one third
17. of the rice, one third of the cheese, and one third of the chile-egg
18. mixture.
19. Finish with the last 5 Anaheim chiles and the remaining rice, the
20. cheese, and the chile-egg mixture.
21. Bake until top is golden brown (30 to 35 minutes).
22. Serve immediately.
23. Serves 8.

butter, fresh anaheim chilies, pepper, eggs, salt, flour, brown rice, cheese

Taken from www.food.com/recipe/green-chile-souffle-370224 (may not work)