INGREDIENTS

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

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