Green Chili-Cheese Souffle
Yield
1 dishPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
monterey jack cheese
|
|
| 3 | large |
eggs
|
|
| 4 | ounces |
green chili peppers
chopped |
|
| 1 | cup |
buttermilk baking mix
|
*
|
| 3 | cups |
milk
|
|
| 1 | tablespoon |
black olives
* |
|
| 1 | tablespoon |
sundried tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
monterey jack cheese
|
|
| 3 | large |
eggs
|
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 237 | ml |
buttermilk baking mix
|
*
|
| 7.1E+2 | ml |
milk
|
|
| 15 | ml |
black olives
* |
|
| 15 | ml |
sundried tomatoes
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Butter a 1½ quart souffle dish or baking dish .
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 eggs, chiles, baking mix and milk in bowl.
Process until mixed well, 6 -8 seconds.
If chiles are whole, process mixture until chiles are chopped into ¼ inch pieces, about 15 seconds.
Pour mixture into prepared dish. Add shredded cheese and stir gently to mix well.
Bake about 1 hour or until souffle is puffed and dry on top.
