Vickies Green Chili Souffle Recipes

EGG & GREEN CHILI PEPPER SOUFFLE (OR CRUSTLESS QUICHE/TART)

Steps:

• Preheat oven to 350°F.
• Combine first four ingredients.
• In separate bowl, beat eggs and combine remaining ingredients.
• Fold mixtures together.
• Pour into prepared 11x13 dish. Or use two round pie dishes for the quiche/tart effect.
• Bake for 40 minutes or until toothpick inserted in center comes out clean.

GREEN GARLIC AND CHIVE SOUFFLé

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
• Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
• Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
• In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
• Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.

GREEN CHILE SOUFFLE

Steps:

• Heat oven to 400.
• Butter or Pam a 9x14 glass baking pan.
• Put flour mixture into large mixing bowl.
• Pour in eggs and butter. Mix thoroughly.
• Mix in rest of ingredients and pour into glass pan.
• Bake for 30 min., or until top is browned.

CHILES RELLENOS SOUFFLE

Steps:

• 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., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: 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.