Chile Relleno Souffle

Chile Relleno Souffle
Prep Time
20 min
Cook Time
50 min
Yield
12
Recipe by: Taste of Home
Chile Relleno Souffle

Make This Recipe

Ingredients

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

Preparation

Preheat oven to 350°.

Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese.

In a large bowl, whisk EB eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top.

Bake, uncovered, until golden brown, 45-50 minutes, 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° F.

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.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 piece
Calories 305
Fat 17 g
Saturated Fat 8 g
Cholesterol 128 mg
Sodium 708 mg
Carbohydrates 23 g
Dietary Fiber 1 g
Protein 16 g