Quoted message said:CHILI PUFF
3 3-ounce (90-gram) cans chopped green chilies, drained
1 pound (500 grams) Monterey Jack or mild cheddar cheese, shredded.
6 eggs, separated
1 cup (250 grams) commercial sour creamButter a 13 x 9 inch (32 x 22 cm) baking dish. Cover bottom with half
the chilies and sprinkle with half the cheese. Cover the remaining
chilies and sprinkle with remaining cheese.
Beat egg whites until stiff. Beat egg yolks until thick and beat in
sour cream. Fold yolks and whites together and pour over chili-cheese
mixture. Bake in 350 farenheit (180 centigrade) temp oven for 50-60
minutes. Serve hot and puffed. Serves four.
These might work better if you sub ground chiles for the green guys and
beat into the egg whites. Would reduce the carb count as well, and give
you better ability to modify the heat (want it hot, use a hotter chile,
like pequin. want it less hot, use ground chipotle), and get it more
evenly dispersed throughout.
When folding the whites and the yolks back together, I would do the
whites into the yolks by thirds or quarters. The first bit you can just
stir in, then actually fold the remaining portions in, portion by
portion, with a circular scrape-and-fold motion around the edge of the
bowl.
Doing by this method, I would reserve some cheese to put on the top,
though that might impair the rise of the puffs.
If you're going this far, you might as well go the whole way and make
real souffle. Couple of different ingredients and you're pretty much
there. QV Good Eats souffle episode/recipe.
The type of dish you use for this is probably going to matter. Do use
some kind of cooking ceramic. Do not use glass or metal.
-Hollywood, not a cook, but I did stay in a Holiday Inn Express last
night ;-)