This recipe courtesy of Ken Hoyt of Ken Hoyt Style
Makes 4 to 6 entrée servings (6 to 8 for appetizer)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 l large red bell peppers, chopped
- 1 cup milk
- 3 Tbls. butter (unsalted)
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1 tsp. cilantro (optional)
- few grains cayenne, to taste
- 2 cups fresh corn, cooked (about 2 ears)
- 1 1/2 cups pepper jack cheese, grated
- 4 eggs, separated
- Preheat the oven to 400°F.
- Lightly butter and flour a 2 quart soufflé or casserole. Set aside.
- In a large frying pan, sauté onion and garlic in olive oil over medium-high heat until they become translucent and begin to brown. Add peppers, cooking until they just begin to blacken. Set aside.
- Heat milk but do not scald. In a separate pan melt butter then whisk in flour, salt, cayenne, cumin and cilantro. Add heated milk; stir over light heat until thick and glossy. Add the cheese to the sauce, stirring until blended. Add the sautéed onion mixture, and remove from heat.
- Add the egg yolks little at a time stirring constantly.
- Beat egg whites until stiff but not dry; Mix 1/4 of the egg whites into the cheese sauce gently but thoroughly. Fold the cheese sauce into the remaining egg whites, do not over-blend.
- Turn into the baking dish, filling to within 1/4 inch of top (bake any leftover in a separate dish).
- Bake 20 to 25 minutes. Do not open oven while baking. Serve at once.
- Serve with Salsa Verde or your preferred salsa.
© 2009 Ken Hoyt Style