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. |