1 tsp. chopped seeded chipotle peppers in adobo sauce
1/2 tsp. ground cumin
4 green onions, finely chopped
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Let's Make It
Heat oven to 350°F.
Spray 1-qt. souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
Blend egg whites, Neufchatel, remaining Parmesan, peppers and cumin until well blended. Scrape down side of blender; blend 15 sec. Gently stir in onions. Pour into prepared dish.
Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.
Serve with a mixed green salad or jicama slaw salad.
For a spicier souffle, increase chipotle peppers to 2 tsp.
How to Make Jicama Slaw Salad
Combine 1 small jicama, peeled, cut into matchlike sticks, 1 red pepper, cut into thin strips and 2 green onions, cut into thin slices in a bowl. Mix 1/4 cup KRAFT Classic Ranch Dressing with 1 Tbsp. honey. Toss with vegetables.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.