Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Monterey Jack cheese

  2. 3 Eggs

  3. 4 oz 113g Green chile peppers - chopped

  4. 1 cup 237ml Buttermilk baking mix

  5. 3 cups 711ml Milk

  6. 1 tablespoon 15ml Black olives -chopped

  7. 1 tablespoon 15ml Sun-dried tomatoes - ** see note

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Optional but highly recommended ** 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.

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

  3. Fit the shredding disk into the work bowl. 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.

  4. 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.


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