Chile Relleno Souffle Recipe

Chile Relleno Souffle Recipe
Chile Relleno Souffle Recipe photo by Taste of Home
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Chile Relleno Souffle Recipe

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After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg soufflé. It brings back great memories. —Pat Coyne, Las Vegas, Nevada
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup sliced ripe olives
  • 1/4 cup finely chopped onion
  • 2 cups sharp shredded cheddar cheese
  • 4 large eggs
  • 1-1/2 cups biscuit/baking mix
  • 2 cups 2% milk
  • 1/4 teaspoon pepper
  • 1 cup 4% small-curd cottage cheese
  • Salsa and sour cream, optional

Directions

Preheat oven to 350°. Spread green chilies in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top.
Bake, uncovered, 45-50 minutes or until golden brown, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream.
Make-Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Yield: 8 servings.
Originally published as Chile Relleno Souffle in Breakfast & Brunch Bookazine 2015, p32

  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup sliced ripe olives
  • 1/4 cup finely chopped onion
  • 2 cups sharp shredded cheddar cheese
  • 4 large eggs
  • 1-1/2 cups biscuit/baking mix
  • 2 cups 2% milk
  • 1/4 teaspoon pepper
  • 1 cup 4% small-curd cottage cheese
  • Salsa and sour cream, optional
  1. Preheat oven to 350°. Spread green chilies in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top.
  2. Bake, uncovered, 45-50 minutes or until golden brown, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream.
  3. Make-Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Yield: 8 servings.
Originally published as Chile Relleno Souffle in Breakfast & Brunch Bookazine 2015, p32

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