2 tablespoons vegetable oil
2½ cups chopped onions
1 clove garlic, minced
1 can (7 ounces) diced green chiles
2 tablespoons all-purpose flour
½ cup milk
Guacamole, for garnish
Salsa, for garnish
In large skillet, heat oil. Add onions and garlic and saute until transparent; stir in chiles. Add flour and stir 2 to 3 minutes. Gradually add milk, stirring constantly, and cook until sauce thickens.
Cover and refrigerate if making ahead. Warm to room temperature before filling and rolling souffle. Bake as directed and serve with salsa and/or guacamole.
"Creme de Colorado Cookbook" by the Junior League of Denver (1987)