Years ago, I found a variation of this recipe in a newspaper, accompanied by the claim that John Wayne himself had prepared it. It’s hard to picture John Wayne wielding a whisk, but my kids dubbed the dish “Cowboy Cheese” anyway. You’ll end up with three spare egg yolks—use them up by making ice cream or a lime curd for dessert.
| 1 | pound | medium cheddar cheese |
| 1 | pound | Monterey Jack cheese |
| 4 | egg yolks | |
| 7 | egg whites | sugar |
| 8 | ounces | roasted green chilies, diced* |
| 1 | tablespoon | scallions, chopped |
| 2/3 | cup | evaporated milk |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground pepper |
| * Use butter or vegetable shortening such as Crisco—Do not use margarine. |
Preheat oven to 350°
1.Grease and prepare a soufflé dish.
2. Grate the cheeses and set aside.
3. Using a whisk or fork, beat the yolks until thick.
4. Blend in the grated cheese, chilies, and milk.
5. Using an electric mixer, whip the egg whites until they hold medium stiff peaks. Working gently but swiftly, fold the whites into the cheese mixture in two additions. Do not over mix.
6. Pour the soufflé batter into the prepared pan and bake for one hour, until puffed and golden.
