Chiles Rellenos Souffle

10 ingredients
3 steps

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 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

Directions

  1. 1
    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 eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top.
  2. 2
    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.
  3. 3
    Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. 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.

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