Recipe

Cheese Souffle With Corn And Jalapenos Recipe

	Hungrybear / All my dishes 1 month, 3 weeks ago Good Side dish Prep:20m Cook:30m Servings:2	Hungrybear
	onion butter jalapeno cheese garlic

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Fans

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Ingredients

2 medium onions, sliced

2 Tbs unsalted butter

2 fresh jalapeño chiles, cut into halves lengthwise, seeded and cut into strips

2 cloves garlic, minced

1½ cups fresh corn kernels (cut off the cob)

salt and freshly ground black pepper to taste

2 Tbs unsalted butter

1¼ cups (5 ounces) shredded Monterey Jack cheese

2/3 cup shredded sharp Cheddar cheese

6 extra-large eggs, lightly beaten

½ cup milk

Directions

1. Preheat oven to 350°F.

2. Cook onions in 2 Tablespoons butter in an ovenproof skillet over low heat until tender but not brown. Stir in jalapeños and garlic. Cook for 2 minutes, stirring constantly. Add the corn, salt, and pepper and mix well. Cook for 1 minute, stirring frequently.

3. Spoon 2/3 of the corn mixture into a bowl. Stir 2 Tablespoons butter into the remaining corn mixture. Toss the Monterey Jack cheese and Cheddar cheese in a bowl. Sprinkle 1/3 of the cheese mixture over the corn mixture in the skillet and spread with ½ of the remaining corn mixture in the bowl. Sprinkle with ½ of the remaining cheese mixture and top with the remaining corn mixture in the bowl.

4. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Sprinkle with the remaining cheese mixture. Bake for 25 minutes or until puffed and brown. Serve hot or at room temperature.

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Comments

maureenlaw 1 month, 3 weeks ago said:
Sounds good, I just got some home grown jalapeno peppers from a co-worker, now I can use them in this dish. Thanks and 5 forks.

cuzpat 1 month, 3 weeks ago said:
More good one from you! high 5!

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