Paulette Vickery's Recipes

Spicy Cheese Suflay

cheese/eggs, main dish

4 tablespoon butter
1/4 cup flour
1 1/4 cup milk
8 oz montary jack cheese, shreade
5 each eggs, separated
1 each extra egg white

In 2 quart sauce pan melt butter over medium heat. Stir in flour until blended. Cook 1 minute stirring constantly. Gradually add milk and cook, stirring frequently, until mixture boils. Cook 2 minutes longer stirring constantly. Remove sauce pan from heat. Stir in 8 ounces or 2 cups, shreaded Montaray Jack cheese with jalapeno chilis, until melted. In large bowl with wire wisk beat egg yolks slightly. While constantly beating with wire wisk to prevent lumping, gradually add cheese mixture to yolks and beat until smooth. Set aside 10 minutes to cool slightly. Meanwhile, preheat oven to 325 degrees. In another large bowl with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula gently fold beaten egg whites into yolk mixture, 1 third at a time, just until blended. Pour mixture into suflay dish. If desired with back of spoon, make a 1 inch deep indentation all around in suflay mixture about 1 inch from edge of dish. The center will rise higher than the edge, creating a top hat effect, when suflay is done. Bake suflay 55-60 minutes, until knife inserted under top hat comes out wet, but clean. Serve immediately.

Yield: 6 servings


NYC Nutrilink:

** **