Green chili-cheese souffle

 
                         Green Chili-Cheese Souffle
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Casseroles                       Mexican
                 Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Monterey Jack cheese
    3                    eggs
    4      ounces        green chili peppers -- chopped
    1      cup           buttermilk baking mix
    3      cups          milk
    1      tablespoon    black olives -- * chopped
    1      tablespoon    sun-dried tomatoes -- ** see note
 
 * Optional but highly recommended
 ** 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.
 
 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 quart souffle dish or 
 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 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 1/4-inch 
 pieces,
 about 15 seconds.
      3. 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.
 
 
 
 
 
 
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