Tex-Mex Souffle - cooking recipe

Ingredients

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

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.
Add cream of tartar to egg whites.
Using clean beaters, beat egg whites at high speed until stiff, but not dry peaks form.
Gently but thoroughly fold egg yolk mixture into egg whites.
With rubber spatula, cut down through the center of the whites, across the bottom of the bowl and up the side, turning the bowl as you fold.
Pour into prepared dish.
Bake in preheated oven at 350\u00b0 for 45 minutes or until puffy, browned on top and souffle shakes slightly when rack is gently moved back and forth.
Serve immediately.