Servings: 8 (with other sides)

8 ounces cream cheese or Monterey jack cheese 8 ounces cream cheese or Monterey jack cheese
2 small cans chopped green chilies 2 small cans chopped green chilies
9 eggs, separated 9 eggs, separated
3 tablespoon flour 3 tablespoon flour
1 tablespoon sour cream (or mayonnaise) 1 tablespoon sour cream (or mayonnaise)
 
For the Ranchero Sauce: subheading: For the Ranchero Sauce:
1 cup chopped onion 1 cup chopped onion
1 cup chopped green pepper 1 cup chopped green pepper
1 - 28 oz. can tomatoes 1 - 28 oz. can tomatoes
Salt, pepper, chili powder to taste Salt, pepper, chili powder to taste

Grease an oven-proof 9x13 pan well and preheat oven to 350°F.
Spread cream cheese or slice jack cheese over bottom.
Sprinkle the chilies over the cheese.
Beat the egg whites until fluffy.
Add the flour and beat until blended.
Beat the yolks until lemon-colored.
Add sour cream.
Fold whites into yolks.
Pour over cream cheese.
Bake for thirty minutes at 350° or until knife comes out clean when inserted in center.
Meanwhile, make the ranchero sauce: subheading: Meanwhile, make the ranchero sauce:
In medium skillet sauté onion and pepper in small amount of oil.
When limp, add tomatoes, breaking them up with spoon.
Season, and cook until thickened.
Serve soufflé with Ranchero Sauce.