| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
: casserole, Cheese, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Monterey Jack cheese |
| 3 |
|
Eggs |
| 4 |
oz |
Green chili peppers, chopped |
| 1 |
c |
Buttermilk baking mix |
| 3 |
c |
Milk |
| 1 |
T |
Black olives, * chopped |
| 1 |
T |
Sun-dried tomatoes, ** see |
|
|
note |
INSTRUCTIONS
Recipe By : Jo Anne Merrill 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.
Preheat oven to 350 degrees. Butter a 1-1/2 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 1/4-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.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar
7, 1998
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”