This is a print preview of "Green Chili Cheese Souffle" recipe.

Green Chili Cheese Souffle Recipe
by Global Cookbook

Green Chili Cheese Souffle
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  Servings: 6

Ingredients

  • 1 lb Monterey Jack cheese
  • 3 x Large eggs
  • 4 ounce green chili peppers minced
  • 1 c. buttermilk baking mix
  • 3 c. lowfat milk
  • 1 Tbsp. black olives * minced
  • 1 Tbsp. sun-dry tomatoes ** see note

Directions

  1. Optional but highly recommended
  2. If using oil-packed sun-dry tomatoes, drain, pat dry, and chop. If using the dry ones, rehydrate in a little warm water for a few min, drain, pat dry and chop.
  3. The directions specify use of a food processor; a blender will work but processing times must be increased.
  4. Preheat oven to 350 degrees. Butter a 1-1/2 qt souffle dish or possibly baking dish.
  5. Fit the shredding disk into the work bowl. Shred cheese. Remove from the bowl and set aside. Fit the steel knife blade into the bowl.
  6. Combine Large eggs, chiles, baking mix and lowfat milk in bowl. Process till mixed well, 6-8 seconds. If chiles are whole, process mix till chiles are minced into 1/4-inch pcs, about 15 seconds.
  7. Pour mix into prepared dish. Add in shredded cheese and stir gently to mix well. Bake about 1 hour or possibly till souffle is puffed and dry on top.