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Home Navy Bean Soup With Tomato Paste

CHEESE SOUFFLE WITH CORN AND JALAPENOS Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    cuzpat ate it and said...
    More good one from you! high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    maureenlaw ate it and 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.
    Was this review helpful? Yes Flag

The Cook

hungrybear Miner, MO

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