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Cheese soufflé with chicken peppers and cherry tomatoes

A great blend of potatoes, peppers and cherry tomatoes

Method

  1. Preheat the oven at 200 degrees Celsius with the fan on.

  2. Slice the peppers into strips and the potatoes into slices.

  3. Place them in a pan on a greased baking sheet, add salt and pepper, pour a little olive oil and paprika on the potatoes.

  4. Bake for about 30 minutes.

  5. In a bowl place the tinned tomatoes, a little olive oil, parsley, oregano, salt and a clove of garlic mashed. Stir gently so that they do not melt.

  6. I cut the chicken into small pieces.

  7. Saute the chicken in the pan on all sides and add the onion and garlic.

  8. Add paprika and chili flakes and quench with the wine. Grind fresh black pepper and as soon as the alcohol evaporates remove the garlic and turn off the heat.

  9. Turn the oven to 180 degrees Celsius with the fan off

  10. Dissolve the corn flour in the milk and add it to a bowl where you have put the fresh cheese.

  11. Add two eggs, black pepper and a little grated hard cheese and mix well.

  12. In pyrex 24 x26 cm. pour some of the sauce on the bottom. Spread the potatoes on top. Sprinkle with grated cheese. Put the peppers on top and sprinkle them with grated cheese. Put whole cherry tomatoes on top and grate a little fresh pepper. Repeat the layers and on top add the chicken with its juice, grated cheese and finally the cream. Grate some parmesan and bake for 55 minutes.

Ingredients

500 g chicken breast fillet

700 g potatoes peeled

3 peppers in different colors

1 medium onion

400 g cream cheese

100 ml milk

200 g soft cheese

40 g parmesan or other hard cheese

2 eggs

1 tablespoon cornstarch

100 ml dry white wine

400 g canned cherry tomatoes

a little parsley

oregano

paprika sweet

1 tsp chili flakes 

olive oil

salt + pepper

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