Tex-Mex Souffle - cooking recipe

Ingredients

3 whole eggs
3/4 c. skim milk
1 tsp. chili powder
1 (4 oz.) can chopped green chilies
1/2 tsp. cream of tartar
2 egg whites
1/4 c. all-purpose flour
4 oz. shredded Jack cheese
1/2 c. finely chopped ham

Preparation

Preheat oven to 350\u00b0.
Coat inside of 2 1/2-quart souffle dish with nonstick vegetable oil cooking spray.
Separate eggs, placing yolks in small bowl and whites in large bowl.
Let whites come to room temperature.
Place milk, flour and chili powder in 2-cup jar with tight-fitting lid; shake until smooth.
Pour into medium size saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove from heat; mix in cheese until melted.
Stir in chilies, ham and egg yolks.