Mexican Souffle & Guacamole

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Submitted by Avalon B&B

This breakfast recipe is one of our most popular!  It is as easy to prepare as it is delicious.  We serve it with homemade guacamole, pico de gallo and homemade baked tortilla chips. Enjoy!

Mexican Souffle

  • 7 oz can of Ortega green chilies (whole or chopped)
  • 1 ½ cup Jack cheese, grated
  • 1 ½ cup Cheddar cheese, grated
  • 12 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder (or 1 small clove of fresh garlic)
  • 1 tsp cilantro, fresh or dried
  • 1 tsp oregano, fresh or dried or ground
  • 1 tsp cumin powder
  • ½ tsp ground pepper

Cooking instructions
Preheat oven to 350 degrees.  Grease three medium round ramekins.  If chilies are whole, chop up and layer on bottoms of each ramekin.  Mix the cheeses, divide into thirds, and sprinkle over chilies.  Blend eggs, milk and spices in the blender.  Pour 1/3 of batter over cheese in each ramekin. Bake 35 minutes or until lightly browned and fluffy.  Cut each soufflé into fourths and serve two fourths to each person.


  • 3 large, ripe avocados
  • ¼ tsp. salt
  • Dash pepper
  • One small garlic clove, minced
  • ½ tsp. ground cumin
  • 1 tsp. fresh lemon juice
  • Sour cream (optional) 

Cooking Instructions
Scoop out the avocados into a medium bowl and mash until smooth. Add the spices and lemon juice and mix. Adjust spices to taste. Add sour cream, if desired.

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