Golden Chili and Cheese Puff
- 2-7 oz. cans green chiles, drained, seeds removed
- 1-15 oz. can Nalley's Thick Chili
- 4 oz. grated Monterey Jack cheese
- 4 oz. grated cheddar cheese
- 4 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 4 tablespoons white flour
- 4 tablespoons light cream
Butter a 1 1/2 quart souffle dish or casserole that is suitable for oven-to-table serving. Line the bottom of the dish with 1/3 of the green chiles which have been laid open flat.
Spread half the Nalley's Thick Chili evenly over the bottom of the pan over the chiles. Spread 1/3 of the grated cheese over the Chili. Place half of the remaining chiles over the cheese and spread the remaining Nalley's Thick Chili over them. Spread half of the remaining cheese over the Chili.
Top with remaining green chiles, topping them with the remaining grated cheese.
In a food processor fitted with the steel blade, or in a blender, or by hand with a wire whisk, blend together the eggs, garlic powder, oregano, flour, cream and salt and pepper to taste. When smooth, pour the mixture evenly over the ingredients layered in the dish. With a fork, gently move and lift the ingredients just enough to insure that all the egg liquid gets evenly spread throughout the dish.
Bake for 30 to 40 minutes, or until puffy and golden brown and the custard is set. Serve hot with plenty of sour cream.