Green Chili Cheese Souffle

Ingredients:

1 pound Monterey Jack cheese
3 eggs
4 ounces green chile peppers finely chopped
1 cup buttermilk baking mix
3 cups milk
1 tbsp black olives, chopped
1 tbsp sun-dried tomatoes



Method:

Preheat oven to 350 degrees. Now butter a 1-1/2 quart souffle dish or baking dish and fit the shredding disk into the work bowl.

After shredding cheese, remove from the bowl and set aside. Now fit the steel knife blade into the bowl. Combine chilies, eggs, baking mix and milk in bowl. Process for 6-8 seconds until they are mixed well. If chilies are whole, process mixture until chilies are chopped into 1/4-inch pieces, about 15 seconds.

Than pour mixture into prepared dish. Add shredded cheese and stir gently to mix well. Bake about one hour or until souffle starts puffing and is dried from top.

Note that if you are using oil-packed sun-dried tomatoes than drain, pat dry, and chop them. And if you are using the dry tomatoes, soak them into hot water for a few minutes, drain, pat dry and chop. Mexican 'Green Chili Cheese Souffle' is ready to eat !!!