Green Chile Souffle Recipe
This dish is the epitome of a simple Sunday supper. The recipe comes from my favorite little old lady, Miss Jackie’s family. She’s this adorable elderly woman that I cater for every once in awhile, and she insisted that I make this recipe when I was catering a brunch for her friends and family. Earlier this week, I invited our friend Joaquin over for dinner and he looked a little perplexed when I pulled the ramekins out of the oven. His face said “hmm, I thought you invited me over for dinner, not breakfast!” : ) But after one bite, he was in loooove.
Technically, they aren’t really souffles which are a little more complicated to make. But the results are almost identical which is why I still call them by that name. The baking powder makes them nice and fluffy while the cottage cheese adds an unbelievable richness. The best part though, is you can take this base recipe and add in whatever ingredients you like. Wild mushrooms, spinach, roasted peppers, ham, etc. all work great. Basically you can add in anything you like in an omelette. The sky is the limit!
I love serving these souffles with a salad for a light dinner. The other night I had some roasted asparagus on the side (since they’re in season right now) and some italian turkey sausages.
**If you’re serving a big crowd, just double the recipe and pour it into a 9×13 casserole dish and serve it family style. Add a few minutes onto the cooking time.
Green Chile Egg Souffles
1 cup of low-fat cottage cheese
1 cup of shredded cheddar cheese, plus more for sprinkling on top
2 tablespoons of melted butter
1/2 teaspoon of salt
1/4 cup of flour
1/2 teaspoon of baking powder
4 oz of chopped green chiles
Preheat oven to 350 degrees.
Combine eggs, cottage cheese, cheddar cheese and butter in a large mixing bowl and stir together. In a smaller mixing bowl, combine the flour, salt and baking powder and then add to the egg mixture. Finally, add in the green chiles and stir to incorporate.
Evenly distribute the egg mixture into 4 large, buttered ramekins or into a small buttered casserole dish. Sprinkle the tops with more cheddar cheese (or whatever you have on hand). Bake in a 350 oven for about 20 minutes or until the tops are puffed up and golden brown. A toothpick should come out clean when inserted.
Top with any toppings you have on hand. This time, I added some sauteed spinach and scallions. Serve immediately. They’re great reheated the next morning for breakfast too!!
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