1 pound Monterey Jack cheese
3 eggs
4 ounces green chili peppers — chopped
1 cup buttermilk baking mix
3 cups milk
1 tablespoon black olives — * chopped
1 tablespoon sun-dried tomatoes — ** see note
* Optional but highly recommended ** If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If using the dry ones, rehydrate in a little hot water for a few minutes, drain, pat dry and chop.
The directions specify use of a food processor; a blender will work but processing times must be increased.
1. Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish or
baking dish. 2. Fit the shredding disk into the work bowl. Shred cheese. Remove
from the bowl and set aside. Fit the steel knife blade into the bowl. Combine eggs, chiles, baking mix and milk in bowl. Process until mixed well, 6-8 seconds. If chiles are whole, process mixture until chiles are chopped into 1/4-inch pieces, about 15 seconds. 3. Pour mixture into prepared dish. Add shredded cheese and stir
gently to mix well. Bake about 1 hour or until souffle is puffed and dry on top.