Recipe: Green Chile-Cheese Souffle (using Bisquick)

GREEN CHILE-CHEESE SOUFFLE

1 pound Monterey Jack cheese
3 eggs
1 (4 ounce) can chopped green chile peppers
1 cup buttermilk baking mix (Bisquick)
3 cups milk
1 tablespoon black olives, chopped (optional but highly recommended)
1 tablespoon sun-dried tomatoes*

The directions specify use of a food processor; a blender will work but processing times must be increased.

Preheat oven to 350 degrees F. Butter a 1 1/2 quart souffle dish or baking dish.

Fit the shredding disk into the food processor work bowl. Shred cheese. Remove from the bowl and set aside. (Or shred the cheese by hand.)

Fit the steel knife blade into the food processor work 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.

*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.

Makes 6 servings
Source: Jo Anne Merrill
From: Nancy,.SanFran, 02-14-2001