Vickie's Green Chili Souffle

Total Time
Prep 10 mins
Cook 40 mins

Very light and tasty side dish to any mexican meal. Pefect for brunch - or anytime.

Ingredients Nutrition


  1. Grease a 9 x 13 glass pan.
  2. Cover the bottom with the chilies.
  3. Sprinkle the cheese over the chilies.
  4. spread bread crumbs over the cheese.
  5. in a bowl, beat eggs until light and fluffy.
  6. Add remaining ingredients to the eggs, beat again.
  7. Pour mixture over cheese.
  8. bake at 375 for 40 minutes.
Most Helpful

Wow. I've been looking at this recipe for a week and thinking how much I wanted to make it. I'm so glad I finally did! It's hot (as one would expect from the 2 cans of green chilis) but has lovely flavor. I used fresh breadcrumbs, skim milk, and fat free half and half. Otherwise I left the recipe as written. We had a minor emergency (the dog got out and had to be chased around the neighborhood) so this did not get eaten right away. It had fallen a bit but I just called it quiche and that was that! When I put it together I was skeptical (I admit it! I was!) because the liquid didn't seem to cover all the stuff well. But it looked beautiful when it was done. I liked this best at room temperature, though it was good hot and fine cold as leftovers. Thanks Cheri!

ladypit May 01, 2008