Cheesy Steak and Green Chili Soufflé Olé
by Katie J.
1 (22.5 oz.) box José Olé® Steak and Cheese Taquitos with Flour Tortillas
1 lb. Monterey Jack cheese, shredded
2 (4 oz.) cans diced green chilies
1 cup milk
4 whole eggs
3 Tablespoons flour
1 teaspoon salt
Preheat oven to 350 degrees.
Butter bottom and sides of a 9x13x2-inch glass baking dish.
Drain green chilies and spread over the bottom of buttered dish.
Sprinkle 1/3 of the cheese over the chilies.
Cut frozen Taquitos in half and layer evenly over the cheese, then top with remaining cheese.
In a blender, combine milk, eggs, flour and salt, then pour evenly over cheese and Taquitos.
Bake about 1 hour or until top is golden brown.
Serve with a scoop of your favorite salsa if you like.
Recipe makes about 12 servings.
1 lb. Monterey Jack cheese, shredded
2 (4 oz.) cans diced green chilies
1 cup milk
4 whole eggs
3 Tablespoons flour
1 teaspoon salt
Preheat oven to 350 degrees.
Butter bottom and sides of a 9x13x2-inch glass baking dish.
Drain green chilies and spread over the bottom of buttered dish.
Sprinkle 1/3 of the cheese over the chilies.
Cut frozen Taquitos in half and layer evenly over the cheese, then top with remaining cheese.
In a blender, combine milk, eggs, flour and salt, then pour evenly over cheese and Taquitos.
Bake about 1 hour or until top is golden brown.
Serve with a scoop of your favorite salsa if you like.
Recipe makes about 12 servings.