Tortilla Souffle - A Hearty Hit!!

This somewhat spicy casserole feeds 4 and packs a punch. Best eaten after a full day of skiing.

Ingredients:
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(3) poblemo peppers
1/2 lb. Monterey jack cheese - grated
1/2 lb. Cheddar cheese - grated
6 eggs
3 sun dried tomato tortillas
3 T mild salsa
1 can corn

Instructions:
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Go skiing all day - work up an appetite
Get home, turn on the broiler
rinse off the peppers, spray or lightly coat peppers with olive oil
place peppers under broiler on baking sheet close to the flame
watch peppers carefully and turn about every 5 minutes until all surfaces are dark brown and bubbly
This takes about 15 minutes total
Once you take the peppers out of the oven, IMMEDIATELY place them in a air tight sealed dish (or a bowl sealed with plastic wrap) so they can steam from the inside out as they cool.

Turn the oven down to 350 F when the peppers are out and adjust the trays to make room for the casserole dish and puffy filling.

As the peppers are cooking, grate the cheese

Then separate the eggs with whites in one larger bowl and yellows in a smaller bowl
Beat the eggs whites until stiff

Open and rinse the canned or frozen (and thawed) corn

Cut the tortillas into 1/2 " strips. Set aside.

Now, the peppers are cool enough to handle.

Remove the peppers one at a time from the sealed container and easily peel away most (if not all ) of the charred and paper thin outer skin. No need to remove ALL the skin, just make a good faith effort to get most of it. Slit the peppers open carefully and remove ALL the seeds from the inside and the stem from the top. Now you have a flattened cooked pepper. Repeat process for the 2 remaining peppers.

Carefully fold the beaten egg yellows into the egg whites with as few strokes as possible.

Find and prepare a 9" round souffle casserole dish with a spray or wipe of olive oil on the bottom and the sides.

Now, layer in one flattened pepper, 1/3 of the corn, 1/3 of the grated cheese, and 1 evenly distributed T of salsa. Place 1/3 of the tortilla strips across the filling leaving spaces between each strip. Cover the tortilla strips with a little less than 1/3 of the beaten eggs.

Continue to layer ingredients in this fashion (rotating the alignment of the tortilla strips) until the last layer is covered with the reamaining beaten eggs. The last covering of eggs should be slightly more than 1/3 of the total.

Put dish uncovered in the preheated oven and cook for 45 minutes. Adjust coking time for elevation.

Serve with cornbread, a hearty green salad, and follow with a crisp sorbet for desert.

Serves 4.