Green chili and cheese souffle, green chili, green chili recipe
Green Chili - Cheese Soufflé
Ingredients
1 lb Monterey jack cheese
3 eggs
4 oz green chili peppers, chopped
1 cup buttermilk baking mix
3 cups milk
1 tbsp black olives
1 tbsp sun-dried tomatoes (If using oil-packed sun-dried tomatoes, drain,
pat dry, and chop. If using the dry ones, rehydrate in a little hot water
for a few minutes, drain, pat dry and chop)
Preparation & Cooking Instructions
Preheat oven to 350°F.
Butter a 1½ quart soufflé dish or baking dish.
Shred cheese. Remove from the bowl and set aside.
Combine eggs, chilies, baking mix and milk in bowl. Process until mixed
well.
If chilies are whole, process mixture until chilies are chopped into ¼"
pieces.
Pour mixture into prepared dish. Add shredded cheese and stir gently to
mix well.
Bake about 1 hour or until soufflé is puffed and dry on top.
