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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 6 servings |
||
| Calories 310 | ||
| Calories from Fat 184 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 11.8g | 58% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 161mg | 53% | |
| Sodium 777mg | 32% | |
| Potassium 287mg | 8% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.2g | ||
| Protein 16.4g | 32% | |
Vickie's Green Chili Souffle
By: me & alex
Apr 18, 2008
Very light and tasty side dish to any mexican meal. Pefect for brunch - or anytime.
SERVES 6 -8
Ingredients
- 2 (4 ounce) cans green chilies, chopped
- 1/2 lb sharp cheddar cheese, shredded
- 3/4 cup dry breadcrumbs
- 3 eggs
- 1 teaspoon parsley flakes
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 cup light cream
- 1/2 cup milk
Directions
1
Grease a 9 x 13 glass pan.2
Cover the bottom with the chilies.3
Sprinkle the cheese over the chilies.4
spread bread crumbs over the cheese.5
in a bowl, beat eggs until light and fluffy.6
Add remaining ingredients to the eggs, beat again.7
Pour mixture over cheese.8
bake at 375 for 40 minutes.
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Browse similar recipes by category
- Course > Breakfast > Omelets & Frittatas
- Course > Side Dishes
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Brunch
- Dietary > Vegetarian
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: ladypit
On May 1, 2008
Wow. I've been looking at this recipe for a week and thinking how much I wanted to make it. I'm so glad I finally did! It's hot (as one would expect from the 2 cans of green chilis) but has lovely flavor. I used fresh breadcrumbs, skim milk, and fat free half and half. Otherwise I left the recipe as written. We had a minor emergency (the dog got out and had to be chased around the neighborhood) so this did not get eaten right away. It had fallen a bit but I just called it quiche and that was that! When I put it together I was skeptical (I admit it! I was!) because the liquid didn't seem to cover all the stuff well. But it looked beautiful when it was done. I liked this best at room temperature, though it was good hot and fine cold as leftovers. Thanks Cheri!
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