Recipe: Green Chili-Cheese Souffle (using Bisquick and sundried tomatoes)

GREEN CHILI-CHEESE SOUFFLE

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

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

Fit the shredding disk into the work bowl of the food processor.** 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.

*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.

Makes 6 servings
Source: Jo Anne Merrill
From: Csally/wv - 01-18-98