Salsa Jack Soufflé

Salsa Jack Soufflé

Presented by Glenelly Inn & Cottages

1 pound jack cheese, cubed
1 cup cottage cheese
1 cup salsa (green or red, spicy or mild, depending on your preference)
9 eggs
1 cup buttermilk

Evenly layer the jack cheese, cottage cheese and salsa in a greased 9 x 13 baking dish.
In a bowl, mix together eggs and buttermilk and pour over cheese-salsa mixture.
Bake at 425 degrees for approximately 1 hour until set in the middle and golden brown on top.
Let stand 5 minutes before cutting into serving pieces. This amount serves 8 - 9 generously.
Variation: Add 1 to 2 corn tortillas torn into bite-size pieces for an even more filling dish.
This can be prepared ahead and refrigerated until time to cook (bring to room temperature first).
Leftovers are great re-heated in the microwave.