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Name: Chile-Corn Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/4 c Flour; 1/4 ts Black pepper; 1/4 c Butter or margarine; 4 Eggs separated; 1/2 ts Paprika; 1 c Ground fresh corn kernels; 2 oz Canned diced green chiles; 1 c milk; 1 ts Salt

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INGREDIENTS

1/4 c Flour
1/4 ts Black pepper
1/4 c Butter or margarine
4 Eggs ; separated
1/2 ts Paprika
1 c Ground fresh corn kernels
2 oz Canned diced green chiles
1 c milk
1 ts Salt

Servings

INSTRUCTIONS

Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook and stir until thickened. Beat egg yolks lightly, add small amount of hot sauce, blend and return mixture to hot sauce. Cook, stirring, a few minutes. Drain chiles and add to sauce. Stir in corn. Beat egg whites until stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing well. Fold in remaining egg whites lightly. Turn into ungreased 1-quart souffle dish or straight-sided casserole. Place in pan of hot water and bake at 350F about 50 minutes. Makes 4 to 6 servings (C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 6 Servings

Calories: 404
Calories from Fat: 288 (71%)

Amt Per Serving		% DV

	Total Fat 32g	43 %
	Saturated Fat 10.3g	52 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 5.8g
Cholesterol 722.2mg		222 %
Sodium 243.5mg		8 %
Potassium 278.2mg		7 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 7g
Protein 22.3g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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