---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Huevos Ranchero Casserole Souffle
  Categories: Cheese/eggs, Casseroles, Vegetarian, Mexican
       Yield: 12 servings
  
   1 1/2 tb Unsalted butter; softened                - and minced,   -=OR=-
       6    Bell peppers, about 6 long              - Use pickled jalapenos tha
      12    Eggs; separated                          - have been rinsed
       4 c  Shredded Cheddar cheese                  - and prepared the same way
       2 c  Fresh or frozen corn kernels        1 ts Salt; or to taste
       1 c  Milk                                     Freshly ground black pepper
       2    Fresh jalapeno peppers              6 c  Purchased or homemade salsa
            - seeds & membranes removed              - warmed
  
   PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware
   casserole dish. Make an incision along the length of each bell pepper and
   remove the stem, seeds and membranes, keeping the peppers whole. Fill a
   medium-size saucepan or skillet halfway with water and bring it to a boil.
   Add the peppers, let the water return to a boil and cook until the peppers
   are just softened, about 3 minutes. Remove and blot them very dry with
   paper towels. Let them cool completely and then line the bottom of the
   casserole with them. Separate the eggs into 2 large bowls. Beat the yolks
   until smooth, then stir in the cheese, corn, milk, jalapeno peppers and
   salt and black pepper. Whisk the whites until soft peaks form, then fold
   them into the yolk mixture, gently stirring just until almost blended.
   Scrape the mixture into the prepared dish and transfer it to the middle
   rack of the preheated oven. Bake just until the eggs are puffy and the top
   is lightly browned, about 7 minutes. Reduce the heat to 325F and continue
   cooking until the eggs are baked through but not dry, 22 to 25 minutes.
   Test by inserting a knife into the center. It should come out almost clean.
   Remove the pan and let it sit for a few minutes before cutting the
   casserole into 12 rectangles. Serve each portion with some salsa spooned on
   top.
   
   JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
  
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