There are many stories as to whether the “Duke” gave this recipe out but regardless it is a delicious addition to your camping cookbook that is perfect for breakfast, lunch and/or dinner. But…..as you know me, I have to change it up a bit. Before I get to this though, let me tell you a brief story.
You see, my husband had requested this dish on a camp outing that we were planning. As luck would have it, I thought I had green chilies in the camp supplies. I also thought I had picked up plain Monterey Jack cheese. Boy was I wrong on both accounts. We I got to camp, I did not have any green chilies but I had fresh green peppers. When I pulled out the cheese, to my surprise, I had pepper jack. Since I did not want to go to the store nor did I want to delay the dish, I decided to use what I had. The hotness of the pepper jack was just enough and I really did not miss the green chilies. On the other hand, the thinly sliced green peppers added a sweetness that the original recipe seemed to lack. All in all, both approaches to this recipe produce a hardy and delicious dish that your camping family will ask for again and again.
Campfire Recipe: The Duke’s Soufflé
Ingredients
Spray or liquid oil
1 pound of Monterey Jack cheese
1 pound of Extra Sharp Cheddar cheese
2 4 ounce cans of green chilies
4 eggs
1 Tablespoon all-purpose flour
2/3 cup of evaporated milk
½ teaspoon of salt
1/8 teaspoon of black pepper
2 fresh tomatoes
Steps
- Build a fire to prepare the coals.
- Lightly grease a 12 inch Dutch oven with liquid or spray oil.
- Grate the Monterey Jack cheese and set aside. Repeat with the extra sharp cheddar cheese.
- Drain the green chilies. Remove the seeds and dice.
- Add the grated Monterey Jack cheese first to the 12 inch Dutch oven.
- Top the grated Monterey Jack cheese with the extra sharp cheddar cheese.
- On top of the extra sharp cheddar cheese add green chilies.
- In two separate bowls, separate the yolks from the whites of the four eggs.
- Slightly beat the egg yolks. Add the flour, evaporated milk, salt and black pepper. Mix completely.
- Beat the egg whites until soft peaks form and then lightly mix into the egg yolks.
- Gently pour the egg mixture over the cheese layers in the Dutch oven.
- Thinly slice the tomatoes and lay them down around the edge of the Dutch oven. Make sure that they overlap some along with the edges pushed down into the batter.
- Place the lid on the Dutch oven and move to a heat resistant surface.
- Arrange 10 prepared coals in a circle. Put the Dutch oven on the circle of coals.
- Put 16 to 18 coals on the lid.
- In 40 minutes, gently knock off the coals from the lid. Move the 12 inch Dutch oven off the circle of coals.
Remove lid and serve.
