Mexican Souffle Recipe

• 2 lg. cans (7 ounce.) Ortega diced chilies, liquid removed
• 1/2 pound Tillamook cheese, grated
• 1/2 pound Longhorn cheese, grated
• 1/2 pound Monterey Jack cheese, grated
• 8 Large eggs, mixed together
• 1 lg. can evaporated lowfat milk
• 1 tbsp. flour
• 1/2 teaspoon salt
• 1/2 onion
• 8 ounce. of salsa
• 1 c. lowfat sour cream
• 2 sliced avocados

Directions