Mexican Souffle Appetizer

  • Yield: 12 to 15 servings


2-- (4-ounce) cans whole green chilies, drained, rinsed and seeded
1/2pound sharp Cheddar cheese, shredded
3/4cup dry breadcrumbs
3-- eggs, beaten
1teaspoon parsley flakes
1/2teaspoon ground cumin
1teaspoon salt
1teaspoon oregano
1/2cup light cream
1/2cup milk


  1. Grease 9×13 pan.  Cover bottom of pan with chilies.  Sprinkle cheese over the chilies.  Spread bread crumbs over the cheese.  Beat the eggs until light.  Add rest of the ingredients to the eggs and beat again.  Pour this mixture over the cheese.  Bake at 375F for 40 minutes.  Cool.  Cut into squares.

Recipe reprinted with permission from Fabulous Five Inc.’s Always Enough Thyme (Fabulous Five, Inc., 2001).