New Mexico Soufflé                 



Ingredients:
8 eggs
1/2 cup flour
1 tsp baking powder
3 tsp dry mustard
2 cups cottage cheese
2 cups shredded Jack cheese
2 cups shredded cheddar cheese
2 cups frozen petite white corn
3 - 6 chopped, peeled roasted green chilies (i.e. to taste Use New Mexican green chili or substitute Anaheim or Poblano chilies.)
Shaker of paprika dust top of casserole just before putting in oven looks pretty.

Method:
Preheat oven to 350 degrees. Spray a 9 x 13 inch glass pan with vegetable oil. Whisk eggs with flour, baking powder and mustard. Stir in cheeses, corn and chilies. Batter will be lumpy. Pour in baking dish and bake 30-40 minutes. You can check for doneness with a clean, sharp knife blade. Blade should come clean when inserted in middle. Top should be lightly browned, and edges starting to pull away from pan. Serve with warm flour tortillas and citrus salad. Scones or muffins also complement this dish well. The recipe cooks up nicely as a half recipe in an 8" square or round pan.