Santa Fe Arts and Culture Magazine: View Article

Cazuelitas

6 servings

4 eggs

1 1/2 cups thick cream

1/2 teaspoon salt

1 1/2 cups queso fresco, or Oaxacan cheese

2 large chile poblanos, roasted, seeded and diced

Preheat oven to 350 degrees. In a mixing bowl, beat eggs, cream and salt. Divide cheese evenly among 6 cazuelitas ( ramekin soufflé cups). Top with chiles and fill with egg mixture. Place cazuelitas in a large, shallow pan filled halfway with hot water and bake for 45 minutes or until set, to create custard texture.

Los Poblanos Inn; Albuquerque, New Mexico - Penny and Armin Rembe, proprietors