Mexican Cheese Souffle Recipe
Ingredients:
serves 8 people.
- 1 white bread box
- 8 oz / 250 grams (grs) of shredded mozzarella cheese
- 8 oz. / 250 grams (grs) of fresh cheese
- 8 oz. / 250 grams (grs) of cream cheese
- 5 chiles poblano or peppers (red, orange or yellow peppers)
- 5 egg yolks
- ¼ kilogram (kg) / .250 grams (gr) of sour cream, equivalent to 8 ounces (oz) or youghurt
- ½ liter (lt) of milk
- 100 grams (grs) of butter or ½ cup of butter (measure cup)
- salt and pepper to taste
- 2 medium onions into thin slices
Preparation:
Grease a refractory mold or pattern. Remove the edges of the bread. Soak in milk every slice of bread. Add some salt and pepper. Fit one slice of bread in the bottom of the refractory mold.
Prepare some chile poblanos cut into slices with a lot of sliced onion on a big fry pan and let them fry for 20 minutes. Then place a layer of these poblano chiles named rajas on top of the first layer of bread. Then add on top a layer of shredded mozzarella cheese, fresh cheese and cream cheese.
Prepare some chile poblanos cut into slices with a lot of sliced onion on a big fry pan and let them fry for 20 minutes. Then place a layer of these poblano chiles named rajas on top of the first layer of bread. Then add on top a layer of shredded mozzarella cheese, fresh cheese and cream cheese.
Prepare some chile poblanos cut into slices with a lot of sliced onion on a big pan. Then place a layer of these poblano chiles named rajas on top of the first layer of bread. Then add on top a layer of grated Manchego cheese or fresh cheese of choice.
Repeat this accommodation of layers until the refractory mold is full.
Mix very well the beaten yolks with the sour cream, add salt and pepper. Bathe the layers of bread with this preparation. Butter and grated cheese may be added to melt
Set in the oven at a temperature of 140 ° C or 275 ° F for 10 minutes. It should turn into a golden color.
