CHILIES RELLENOS SOUFFLE
from Taste of Home
2 4-ounce cans chopped green chiles
1/4 cup sliced ripe olives
1/4 cup finely chopped onion
2 cups Cabot 75% shredded cheddar cheese
4 large eggs
1-1/2 cups Bisquick
2 cups skim milk
pepper to taste
1 cup 1% small-curd cottage cheese
Optional: Salsa and sour cream for topping.
Spread green chiles in a greased 13 x 9 inch baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, Bisquick, milk and pepper until blended. Stir in cottage cheese and pour over top. Bake, uncovered 45-50 minutes or until golden brown 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.
Makes 6 servings. Blue (7) Purple (7) Green (9)
YouTube Let's Cook Video
from Taste of Home
2 4-ounce cans chopped green chiles
1/4 cup sliced ripe olives
1/4 cup finely chopped onion
2 cups Cabot 75% shredded cheddar cheese
4 large eggs
1-1/2 cups Bisquick
2 cups skim milk
pepper to taste
1 cup 1% small-curd cottage cheese
Optional: Salsa and sour cream for topping.
Spread green chiles in a greased 13 x 9 inch baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, Bisquick, milk and pepper until blended. Stir in cottage cheese and pour over top. Bake, uncovered 45-50 minutes or until golden brown 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.
Makes 6 servings. Blue (7) Purple (7) Green (9)
YouTube Let's Cook Video
