Chile Relleno Souffle
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.
Learn More| 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 |
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