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Chili Souffle

Source of Recipe

Aunt Saunny

1 small can (whole) Green Chilies
2/3's of a Pound of Sharp Cheddar Cheese
6 Large Eggs
Dash of Salt
2 Tablespoons of Water
2 Tablespoons Flour
1/4 Teaspoon Baking Powder
1/2 Teaspoon Olive Oil

Instructions
Preheat oven to 350
Grease standard souffle' dish or small ramekins (4) with olive oil
Wash chilies, remove seeds and dry
Spread chilies evenly on bottom of pan
Cube cheese and layer over chilies
Separate eggs
Salt whites and beat stiff
Beat egg yolks well with water, flour and baking powder
Fold egg whites into yolk mixture
Pour mixture over cheese and chilies
Bake for 25 minutes
Serve immediately with your favorite salsa