| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian, Main dishes, Cheese, Chiles |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Monterey Jack cheese |
| 3 |
|
Eggs |
| 4 |
oz |
Any green chile pepper you like; chopped |
| 1 |
c |
Buttermilk Bisquick-type baking mix |
| 3 |
c |
Milk |
| 1 |
tb |
Black olives; chopped [or more], up to 3 |
| 1 |
tb |
Minced sun-dried tomatoes; ** see note |
INSTRUCTIONS
** 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
bowl and set aside. Fit 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 & stir gently to
mix well. Bake about 1 hour or until souffle is puffed and dry on top.
Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Dec 30,
1998, converted by MM_Buster v2.0l.
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