Green Chili-Cheese Souffle

A Southwestern-style souffle that puffs up golden and airy with a full pound of shredded Monterey Jack cheese, green chiles, sun-dried tomatoes, and black olives baked into a fluffy egg and baking mix base.

This is closer to a savory egg puff than a traditional French souffle. The buttermilk baking mix gives it structure and lift so you don’t need to fuss with separating eggs or folding in beaten whites. Everything gets processed together in a food processor, the cheese stirred in by hand, and the whole thing bakes for an hour until puffed and dry on top.

The food processor makes quick work of both the cheese (shredding disk) and the batter (steel blade). If your green chiles are whole, a few extra seconds in the processor chops them right into the batter.

Kitchen Tips

• Butter the souffle dish generously. The cheese in the batter will stick without it.
• Stir the shredded cheese in gently by hand, not in the processor. You want distinct pockets of melted cheese throughout.
• Don’t open the oven during the first 45 minutes. Cold air causes the souffle to collapse.
• Serve immediately. Like all souffles, it deflates as it cools.

Variations

• Use pepper jack instead of Monterey Jack for built-in heat.
• Add diced roasted red peppers alongside the green chiles for color contrast.
• Stir in crumbled cooked sausage or chopped bacon for a heartier brunch dish.