1 cup shredded sharp cheddar cheese
¼ to ½ cup chopped green chile
Place egg whites in a 4-quart bowl and let stand at room temperature 1 hour. Heat oven to 400 degrees F. Butter 1½-quart souffle dish generously. Sprinkle bottom and sides evenly with Parmesan cheese. Melt 3 tablespoons butter over low heat in heavy saucepan. Add flour and stir with wire whisk. Cook over low heat, stirring constantly until mixture foams and bubbles. Remove from heat, add milk, and beat until smooth. Beat in salt, mustard, cayenne and Worcestershire. Return to heat and cook 1 minute, stirring constantly, until mixture is quite thick. Remove from heat and add egg yolks 1 at a time, beating well after each addition. Pour this mixture into a large bowl. Beat egg whites with a pinch of salt until stiff peaks form. Add 1 large spoonful to the egg yolk mixture and blend. Add all but 1 tablespoon of the cheese and the chopped chiles (frozen, fresh or canned) to the egg yolk mixture and blend well. Spoon remaining egg whites on top and fold in with a rubber spatula. Pour into souffle dish and smooth with spatula. Sprinkle remaining cheese on top. Run a silver knife in a circle about 1 inch from the edge of dish. (This will enable the crown or “hat” to form when done.) Place in center of oven and reduce to 375 degrees F. Bake 34-40 minutes, or until knife inserted in the side comes out clean. Serve immediately.
TOSTADOS
Cut fresh or canned corn tortillas into triangles and deep fry in oil at 380 degrees F until they are crisp. Drain on paper towels. Sprinkle with salt. These are the original “corn chips.” Use with dips, soups or beverages.
NACHOS
Prepare tortillas as above. While they are still hot, sprinkle with onion or garlic salt and chile powder. Or—sprinkle the chips with grated longhorn cheese, chile powder and garlic salt, then heat in the oven until the cheese melts. Or spread each chip with a bit of mashed beans, season with red chile powder or a bit of fresh chopped green chile, sprinkle liberally with grated longhorn cheese, add a touch of garlic salt and broil until cheese melts.
CHILE CON QUESO
2 tablespoons butter or margarine
1 medium onion, minced