| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
: casserole, Mexican, Cheese |
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 |
tb |
Black olives; * chopped |
| 1 |
tb |
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.
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.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar 7,
1998
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