Print
Email
Add a photoServings: 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
- * Optional but highly recommended
- ** 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.
- The directions specify use of a food processor; a blender will work but processing times must be increased.
- 1. Preheat oven to 350 degrees. Butter a 1-1/2 qt souffle dish or possibly baking dish.
- 2. 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.
- 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.
- 3. 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 6 servings | |
| Calories 410 | |
| Calories from Fat 262 | 64% |
| Total Fat 29.2g | 37% |
| Saturated Fat 16.49g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 623mg | 26% |
| Potassium 380mg | 11% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.08g | 6% |
| Protein 27.28g | 44% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
