Recipe#10721

Title: Chile Souffle

From: gilcat2@aol.com (Gilcat2) 

5 tablespoons butter, softened
 3 tablespoons flour
 1 cup milk, hot
 1/4 teaspoon salt
 1/8 teaspoon white pepper
 4 egg yolk, beaten
 16 oz can Ortega chilis, whole, julienned
 8 cloves garlic, minced
 5 egg white
 1/2 cup Monterey Jack cheese, grated
 Grease souffle dish and dust with bread crumbs.  Melt 3 Tbsp butter,
 stir in flour, and stir until it starts to brown.  Add hot milk
 and stir 4 minutes, until thick.  Add 1/4 tsp salt and pepper.
 Cool slightly.  Stir in egg yolks, then chilis.
 In another pan, saute garlic in 2 Tbsp butter until golden.  Add
 to egg yolk mixture.  Beat egg whites with a pinch of salt until
 stiff.  Fold whites into yolk mixture, then fold in jack cheese.
 Pour into souffle dish and bake at 375F for 35-40 minutes.