bread crumbs
5 tablespoons butter, softened
3 tablespoons flour
1 cup milk, hot
1/4 teaspoon salt
1/8 teaspoon white pepper
4 egg yolk, beaten
1 16 ounce can Ortega chilis, whole, julienned
8 cloves garlic, minced
5 egg white
1/2 cup Monterey Jack cheese, grated
Serving Size : 4
Grease souffle dish and dust with bread crumbs. Melt 3 tablespoon butter, stir in flour, and stir until it starts to brown. Add hot milk and stir 4 minutes, until thick. Add 1/4 teaspoon salt and pepper. Cool slightly. Stir in egg yolks, then chilis. In another pan, saute garlic in 2 tablespoon 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 35-40 minutes.