This happy marriage of green chile to a souffle was engineered by Edna Turner of Santa Fe.

Place egg whites in a 4-quart bowl and let stand at room temperature 1 hour. Heat oven to 400 degrees F. Butter 1½-quart souffle dish generously. Sprinkle bottom and sides evenly with Parmesan cheese. Melt 3 tablespoons butter over low heat in heavy saucepan. Add flour and stir with wire whisk. Cook over low heat, stirring constantly until mixture foams and bubbles. Remove from heat, add milk, and beat until smooth. Beat in salt, mustard, cayenne and Worcestershire. Return to heat and cook 1 minute, stirring constantly, until mixture is quite thick. Remove from heat and add egg yolks 1 at a time, beating well after each addition. Pour this mixture into a large bowl. Beat egg whites with a pinch of salt until stiff peaks form. Add 1 large spoonful to the egg yolk mixture and blend. Add all but 1 tablespoon of the cheese and the chopped chiles (frozen, fresh or canned) to the egg yolk mixture and blend well. Spoon remaining egg whites on top and fold in with a rubber spatula. Pour into souffle dish and smooth with spatula. Sprinkle remaining cheese on top. Run a silver knife in a circle about 1 inch from the edge of dish. (This will enable the crown or “hat” to form when done.) Place in center of oven and reduce to 375 degrees F. Bake 34-40 minutes, or until knife inserted in the side comes out clean. Serve immediately.