Green Chile Souffle
photo by diner524
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 10 eggs, beaten lightly
- 1⁄2 cup butter, melted
- 4 cups grated monterey jack cheese
- 2 cups small curd cottage cheese
- 1 (4 ounce) can diced green chilies
- 1 (8 ounce) can canned corn niblets, drained
- 1 dash salt & pepper, to taste
directions
- Heat oven to 400.
- Butter or Pam a 9x14 glass baking pan.
- Put flour mixture into large mixing bowl.
- Pour in eggs and butter. Mix thoroughly.
- Mix in rest of ingredients and pour into glass pan.
- Bake for 30 min., or until top is browned.
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Reviews
-
I made this exactly as written except for I only made half of the recipe. I felt this was a mexican type of egg dish as written, but plan to try it with bacon or sausage and onions rather than the green chilis and corn, just personal/family taste preference. Will definitely be making again with different vegetable and meat. Thanks Major K Woods for a great recipe. Made for Spring PAC 2008.
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Very good recipe. Will definitely make again. We just bought some fresh roasted Hatch green chiles and have been looking for ways to use them. Since my wife doesn't care for corn, we substituted 1/3 lb of sweet italian sausage (2 links removed from casings) and it was wonderful. We also used the equivalent of 2 small cans of chiles. It's definitely a keeper.
RECIPE SUBMITTED BY
Major K.
San Antonio
I am retired from the Coors Brewing Company after thirty-six years of service. I also retired from teaching at Regis University in Denver, Colorado for twenty years. My wife, Marty, and I live now in San Antonio, Texas. We enjoy cooking Tex-Mex, barbecue from our Traeger grill and seafood.