INGREDIENTS

2 Mission® 12" Heat Pressed Flour Tortillas (10430)  
Vegetable Filling  (see Related Recipe) 
Pesto  (see Related Recipe) 
4 Tbsp.  Butter  
2 tsp. Dijon Mustard  
 Salt and Pepper to taste  
1/2 cup  Flour  
2 1/2 cups  Milk  
1/2 cup + 3 Tbsp. grated Parmesan Cheese  
1 1/2 cups grated Fontina Cheese  
10  Egg Yolks  
10  Egg Whites  
pinch of Cayenne Pepper  
pinch of Nutmeg  

DIRECTIONS

1.) Preheat oven to 425º F.

2.) In a medium saucepan, melt butter. Add the mustard, salt, pepper, cayenne and nutmeg. Add the flour and whisk to combine. Cook for 3 to 5 minutes over medium heat, whisking constantly.

3.) Add the milk, continue to whisk and cook for another 3 to 5 minutes or until thickened. Remove from heat and cool for 30 minutes.

4.) Spray two 9" pie pans with nonstick cooking spray. Place one Mission® flour tortilla in each pan. Set aside 1/2 cup of the cooled white sauce for the filling.

5.) Place the remaining cooled white sauce in a medium bowl and add 1/2 cup of the parmesan cheese and all of the Fontina cheese. Mix thoroughly. Add the egg yolks and incorporate fully.

6.) In a clean dry bowl, whisk the egg whites until they form stiff peaks. Fold 1/3 of the beaten whites into the cheese mixture until thoroughly combined. Fold in the remaining egg whites. Pour the soufflé batter evenly over both tortilla-lined pie pans.

7.) Bake 20 to 25 minutes, until soufflés have risen. Remove soufflés from oven. The soufflés will deflate.

8.) Evenly divide and spread Pesto over cooled soufflés. Divide Vegetable Filling equally over the Pesto and sprinkle with the remaining parmesan cheese. Cut into wedges and serve.

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