Chiles Fellenos Egg Souffle -----Brunch or Anytime

Prep / Total time : 1 hour 10 minutes Serves 6

The holiday season is upon us , a lot of us will have guests and they will not get up at the same time , heres a brunch recipe you can't miss with , I use it every Thanksgiving and Christmas and you can make it ahead . Try it , you will like it , I have no idea how long I had this recipe from a clipping from a book in the doctor's office , you know it's good , from Betty Crocker .

2              cans (4 ounces each) Old El Paso whole green chiles , drained
4              ounces Monterey Jack cheese , cut into 3x1/2x2-1/2-inch strips
1              jar (2 ounces) diced pimientos , drained
4             eggs , separated
1-1/2      cups milk
1/2          cup all-purpose flour
1/4                  teaspoon salt
Cilantro sprigs if desired
2             cups Old El Paso Thick 'n Chunky salsa

1.        Heat oven to 350*F . Spray 11x7-inch (2-quart) glass baking dish with cooking spray . Stuff chiles with cheese strips ; arrange in baking dish . Sprinkle with pimientos.
2.        In medium bowl , beat egg yolks and milk with wire whisk until well blended . Stir in flour and salt until smooth .
3 .      In a large bowl , beat egg whites with electric mixture on high speed until stiff peaks form. Gently fold egg yolk mixture into beaten egg whites until no traces of white remain . Spoon mixture evenly over stuffed chiles .
4 .       Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown . Garnish each serving with cilantro sprig . Serve immediately with salsa.

TIP :
"CHEE-lehs rreh-YEH-nohs is a Mexican specialty of cheese-stuffed mild green chiles and egg batter that is fried until crisp and the cheese is melted , this version is baked .

Egg whites may stand safely at room temperature for up to 30 minutes . Room temperature whites will beat up fluffier .