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    Mexican Chicken Soufflé


    Source of Recipe


    Sunset Magazine

    Recipe Introduction


    Another great chicken dish

    List of Ingredients





    Ingredients:
    4 cups bite-size pieces boned, skinned
    cooked chicken or turkey
    1 cup shredded cheddar cheese
    1 cup shredded jack cheese
    1 can diced green chilies
    1 jar (4 oz.) diced pimientos, drained
    1/4 cup all-purpose flour
    1 can (12 oz.) evaporated milk
    4 large eggs, separated
    1/4 tsp salt
    Green chili salsa

    Recipe



    Directions:
    1. Evenly distribute chicken pieces in a
    buttered 9- by 13- inch casserole.
    2. In a bowl, mix cheddar cheese, jack
    cheese, green chilies, and pimientos.
    Reserve 1/4 cup of the mixture;
    sprinkle remainder evenly over
    chicken.
    3. In small bowl, mix flour and 1/2 cup
    evaporated milk until smooth, then
    stir in remaining milk. Add egg
    yolks and 1/4 tsp salt; mix to blend.
    4. In a deep bowl with a mixer on high
    speed, whip egg whites until they
    hold stiff peaks. Add whites to yolk
    mixture; fold to blend well. Spread
    mixture evenly over chicken.
    Sprinkle with remaining cheese
    mixture.
    5. Bake casserole in a 325° oven until
    well browned, 40 to 45 minutes. Let
    stand 5 to 10 minutes. Scoop out
    portions; add salt and salsa to taste.

 

 

 

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