Name: Cheese and Chili Souffle
Ingredients: 8 sl Egg bread (trimmed) cut --; Into 1/2" squares; 2 1/2 c Milk; 4 Eggs; 1/2 ts Dry mustard; 1/2 ts Salt; 1/4 ts Pepper; 2 c Sharp cheddar cheese --; Coarsely grated; 1 cn (4 oz) diced green --; Chillies, rinsed and

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Tex-Mex	Main dish, Dairy, Tex-mex	6	Servings

INGREDIENTS

8	sl	Egg bread (trimmed) cut —
		Into 1/2" squares
2 1/2	c	Milk
4		Eggs
1/2	ts	Dry mustard
1/2	ts	Salt
1/4	ts	Pepper
2	c	Sharp cheddar cheese —
		Coarsely grated
1	cn	(4 oz) diced green —
		Chillies, rinsed and

INSTRUCTIONS

Spread bread squares over bottom of a 8" x 12" baking dish. Whisk milk,
eggs, mustard, salt and pepper in large bowl to blend. Mix in cheese and
chilies. Pour milk mixture over bread and toss to moisten. Cover and
refrigerate 8 hours or overnight. Preheat oven to 325 deg F. Uncover dish
and bake until souffle is puffy, about 1 hour. Serve immediately. Source:
To Busy to Cook Posted by Linda Davis  Submitted By LINDA DAVIS   On
08-26-94
Recipe By     :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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