Tex-Mex Soufflé
Tex-Mex Soufflé is an moderately easy dinner. Made with 3 whole eggs, 3/4 c. skim milk, 1 tsp. chili powder, 1 (4 oz.) can chopped green chilies and 1/2 tsp. cream of tartar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Preheat oven to 350°.
Coat inside of 2 1/2-quart soufflé dish with nonstick vegetable oil cooking spray.
Separate eggs, placing yolks in small bowl and whites in large bowl.
Let whites come to room temperature.
Place milk, flour and chili powder in 2-cup jar with tight-fitting lid; shake until smooth.
Pour into medium size saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove from heat; mix in cheese until melted.
Stir in chilies, ham and egg yolks.
🍷 Perfect Pairings
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