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Oven:  350° Convection for 1 Hour Serves:  12


2 - 4 corn tortillas torn into bite size pieces-per dish
10 tablespoon salsa
15 beaten eggs
1 cup milk (or ½ & ½ )
3/4 cup flour
3/4 teaspoon salt
2 teaspoons black pepper
2 cups small curd cottage cheese
4 cups Grated Monterey Jack/Cheddar cheese
4 oz. diced mild green chilies (1 small can)
¼ cup chopped red pimiento (1 small jar)
8 oz can whole corn (drain) 10 dashes Tabasco

Julienne Sun Dried Tomatoes in Oil (last 10 min. of cooking) French Fried Real Onion (Garnish) (last 10 min. of cooking)

1. Spray individual small baking dishes with Pam.
2. Place torn tortillas in the bottom of each baking dish.
3. Place 1 Tablespoon salsa on top of tortillas.
4. Add 1 heaping Tablespoon of cottage cheese.
5. Sprinkle corn kernels over top of cottage cheese.
6. Cover with grated Jack/Cheddar Cheese.
7. Add diced green chilies AND red pimientos over cheese.
8. Add milk, flour, salt & pepper to beaten eggs, and then ladle egg mixture into ramekins.
9. 2 triangle tortilla (tip down/sticking out) into each ramekin
10. Bake 25 minutes at 350°
11. Take soufflés out oven and add Julienne Sun Dried Tomatoes and TOP with French Fried Onions and cook for approximately 10 minutes more.
12. Serve immediately.