A delicious egg bake that is sure to please even the pickiest of eaters. I love this recipe because it has a wonderful slightly firm but yet light texture. The flavors of the cheese, eggs, and green chile work nicely together to make this a very satisfying dish. This dish is also very versatile as it can be served for breakfast, brunch or for a light dinner. I served this souffle for dinner and it was perfect. You probably have most of the ingredients in your kitchen so it is great to fix if you are in a time crunch.
Chile Cheese Souffle Squares
From Our Best Bites
8 tablespoons real butter (1 stick)
1/2 cup flour
1 teaspoon baking powder
dash of salt
7 oz can fire roasted green chiles, drained
1 pint (2 cups) cottage cheese
1 lb monterey jack cheese, shredded
Slice butter into large chunks and place in a 9×13 pan. Place pan in oven and preheat to 400 degrees. Whisk together flour, baking powder and salt in a large mixing bowl. Add 1-2 eggs and whisk mixture until there are no lumps. Add in remaining eggs and whisk until smooth. Stir in green chiles, cottage cheese, and jack cheese and stir until just combined. Remove pan from oven and make sure butter coats bottom of pan. Pour butter into egg mixture and stir to combine. Pour mixture into warm pan. When oven is preheated place pan in oven and cook for 15 minutes. Reduce heat to 350 and cook for an additional 35-40 minutes, or until top is golden and slightly browned. Let cool for 10 minutes before slicing into squares and serve.