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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 - 4 corn tortilla torn into bite size pieces- per dish 10 Tablespoon salsa 15 beaten eggs 1 cup milk (or ½ & ½ ) 3/4 cup flour 3/4 teaspoon salt 2 teaspoons black pepper 2 cups small curd cottage cheese 4 cups Grated Jack/Cheddar Cheese 4 oz. diced green chilies (1 sm. can) ¼ cup chopped red pimiento (1 sm jar) 8 oz can whole corn (drain) 10-12 dashes Tabasco Julienne Sun Dried Tomatoes in Oil (last 10 min. of cooking) French Fried Real Onion (Garnish) (last 10 min. of cooking) Instructions: 1. Spray individual ramekins with Pam. 2. Place torn tortillas in the bottom of each baking dish. 3. Place 1 TBS salsa on top of torn tortillas. 4. Add 1 heaping Tablespoon of cottage cheese. 5. Sprinkle corn kernels over top of cottage cheese 6. Cover with grated Jack/Cheddar Cheese. 7. Add diced green chilies AND red pimientos over cheese. 8. Add milk, flour, salt & pepper to beaten eggs, and then ladle egg mixture into ramekins. 9. Bake 30 minutes at 350° 10. Take soufflés out oven and add Julienne Sun Dried Tomatoes and TOP with French Fried Onions and cook for approx. 10 minutes more. 11. Serve immediately. Notes: Goes great with Grilled Avocado and Roasted Corn Stick Muffins. |
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