Ingredients for Vickie's Green Chili Souffle
- Green Chilies
- Sharp Cheddar Cheese
- Dry Breadcrumbs
- 6 large eggs
- Parsley Flakes
- Ground Cumin
- Salt
- Oregano
- Light Cream
- Milk
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How to Make Vickie's Green Chili Souffle
- Preheat oven to 375°F (190°C). Grease a 9x13 inch glass baking dish.
- Spread 1 (4 ounce) can of chopped green chilies evenly over the bottom of the prepared baking dish.
- Sprinkle 1 cup of shredded Monterey Jack cheese over the green chilies.
- Sprinkle 1/2 cup of bread crumbs evenly over the cheese.
- In a large bowl, whisk 6 large eggs until light and fluffy.
- Add 1 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the eggs. Whisk until well combined.
- Gently pour the egg mixture over the cheese and bread crumb layer in the baking dish.
- Bake for 40-45 minutes, or until the souffle is golden brown and set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
12g
Fat
58g
Carbs
5g
