Acapulco Chicken Souffle
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 4 cups cooked chicken breasts or 1 1/2 lbs cooked chicken breasts, cut into bite sized pieces
- 3⁄4 cup cheddar cheese, shredded
- 3⁄4 cup monterey jack cheese, shredded
- 2 tablespoons mild green chilies, canned, diced
- 1 tablespoons pimientos, diced or (2 ounce) jar pimientos
- 1 cup evaporated milk, undiluted, divided use
- 1⁄4 cup all-purpose flour
- 4 eggs, separated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- green chili salsa, for serving
directions
- Cook's notes: Use squeaky-clean bowls and beaters for whipping eggs to their fullest height. Do not over-beat egg whites. If you beat the egg whites until they are stiff but still glossy, they'll fold easily into your souffle mixture.
- Preliminaries: Grease a 12-by-8-by-2" baking dish with butter or margarine. Preheat oven to 325 degrees.
- Procedure: Arrange chicken pieces in prepared pan; set aside.
- In a large bowl, combine cheeses, green chilies and pimiento. Sprinkle cheese-chili mixture over chicken, reserving 1/3 cup of mixture for later use.
- Combine 2 tablespoons evaporated milk and flour in a large bowl; gradually add remaining milk stirring until smooth. Add egg yolks, salt and pepper; set aside.
- Beat egg whites until stiff, but not dry. Gently fold egg whites into milk mixture. Spread over chicken and cheese mixture, smoothing the top. Sprinkle reserved 1/3 cup cheese-chili mixture evenly over top.
- Bake in preheated 325 degree oven for 40 to 45 minutes until puffed and golden brown. Let stand for 5 minutes before serving.
- Presentation: Serve hot accompanied with green chili salsa.
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RECIPE SUBMITTED BY
Zephs Wife
Anaheim, 43
<p>I live in Anaheim Hills, CA - grew up in the next town over and have never lived anywhere else. I mostly work out of my home. My husband and I have an electrical sign business and I do the office work along with being crane operator about once or twice a week. I also drive one of the big trucks as needed. Prior to working with my husband (for the past 10 years, I was an executive secretary for 20 years so this has been a big change from corporate offices to construction fields, I love it. For fun, we go to Vegas about once a month and I also enjoy gambling at the local Indian casinos although my husband does not. I'm not a great cook but I do enjoy being creative in the kitchen...good thing my husband will try anything I make. I rarely follow a recipe exactly usually combining two or more recipes and trying to create my own. Rarely does it come out better than the original authors but I have fun. I enjoy collecting cookbooks and reading recipes. I have won two cookoffs, one for chili and one for smoked ribs. My husband is my taste tester telling me what it needs more of as I cook - thats how we won the chili cookoff. I credit him with that one! I don't have any children, have been married 30 years this year. I love animals and my beloved sheltie mix dog died at age 14 back in 2000 and I just haven't found another dog yet. My family and friends have me babysit their dogs which I really enjoy. My passions are probably the Anaheim Angels baseball and I like the Chargers football. Don't really care for basketball but do enjoy a good hockey game. We enjoy riding (on the back only, thank you our Harley that my husband has had since he bought it brand new back in 1977. I'll have to think about what my pet peeves are, I'll come back to you on that one. UPDATE: Ok, I've decided my pet peeve is having a recipe reviewed when the person didn't even make it as written, changes the ingredients and then gives it a poor review. Thats just not right. <br /><br /><img alt= src=/<a href= /> <br />http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <br />src=<a href=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>>http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg></a></p>