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SOUFFLE WITH A MEXICAN TOUCH

This Mexican-style dish can sit for at least half an hour at room temperature.

Huevos Rancheros Casserole Souffle

1 1/2 tablespoons unsalted butter, softened

5 to 6 Italian Anaheim chiles, about 6-inches long

12 eggs, separated

4 cups loosely packed shredded Cheddar cheese

2 cups frozen corn kernels

1 cup milk

2 rinsed pickled jalapenos, chopped

Salt to taste

Freshly ground black pepper to taste

6 cups tomato salsa, warmed
Preheat oven to 450 degrees. Butter a 9-by-13-inch earthenware or glass casserole. Make an incision along each Anaheim chile, remove the stem, seeds and membranes, keeping the pepper in one piece. Partially fill a saucepan or skillet with water and bring to a boil. Add the peppers, return water to a boil, and cook until peppers are softened, about 3 minutes. Remove and blot with paper towels. Cool completely, then line the bottom of the casserole.

Beat egg yolks until smooth, stir in cheese, corn, milk, jalapenos, and salt and pepper. In another bowl, whisk the whites into soft peaks, then gently fold into yolk mixture until almost blended. Scrape into the prepared casserole pan and bake in the middle of the oven until eggs are puffy and the top is lightly browned, about 7 minutes. Turn temperature to 325 degrees, and cook until the eggs are baked through but not dry, 22 to 25 minutes. Cut into rectangles to serve with the salsa. Makes 6 to 8 servings.