Huevos Rancheros Casserole Souffle Recipe 
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Huevos Rancheros Casserole Souffle

Makes 6 to 8 servings


1 1/2 tablespoons unsalted butter, softened
5 to 6 Anaheim peppers, about 6 inches long
12 eggs, separated
4 cups loosely packed shredded medium or sharp cheddar cheese (1 pound)
2 cups fresh or frozen corn kernels
1 cup milk
2 jalapeno peppers, seeds and membranes removed, minced, or 2 rinsed pickled jalapenos, chopped
1 teaspoon salt, or 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 lengthwise along each pepper and remove the stem, seeds and membranes, keeping the pepper in 1 piece. Partially fill a large 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, spreading the peppers open.

In a large bowl, beat egg yolks until smooth, stir in cheese, corn, milk, jalapenos, and salt and pepper. In another bowl, whisk the egg 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, and cook until the eggs are baked through but not dry, 22 to 25 minutes. A knife inserted into the center should come out almost clean. Remove and let eggs sit for a few minutes before cutting into 6 to 8 serving-size pieces. Spoon salsa on each serving.

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