Instructions: Preheat oven to 325 F. Butter a deep casserole. Layer cheese and chilies.

Separate eggs and beat egg whites until stiff. Beat egg yolks and fold into egg whites. Gently pour egg mixture over cheese and chiles and poke mixture with a fork. Bake for 30 minutes. Add drained tomatoes, pushing them down with a fork. Bake souffle for another 30 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.