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    You are in: Home / Recipes / Vickie's Green Chili Souffle Recipe
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    Vickie's Green Chili Souffle

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    me & alex's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on May 01, 2008


      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!

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    Nutritional Facts for Vickie's Green Chili Souffle

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.6
    Calories from Fat 184
    Total Fat 20.4 g
    Saturated Fat 11.7 g
    Cholesterol 161.4 mg
    Sodium 777.3 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 1.2 g
    Sugars 3.2 g
    Protein 16.3 g

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