Mexican Souffle Appetizer Recipe
Servings: 8
Ingredients
- 2 (4 ounce.) cans whole green chilies, liquid removed, rinsed and seeded
- 1 pound sharp Cheddar cheese, shredded
- 3/4 c. dry bread crumbs
- 3 Large eggs, beaten
- 1 teaspoon parsley flakes
- 1/2 teaspoon grnd cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 c. light cream
- 1/2 c. lowfat milk
Directions
- Grease 9 x 13 inch pan. Cover bottom with chilies. Sprinkle cheese over chilies; spread bread crumbs over cheese. Beat Large eggs till light. Add in remaining ingredients to Large eggs and beat again. Pour over cheese. Bake at 375 degrees for 40 min; cut into small squares for hors d'oeuvres or possibly into larger pcs for main course servings.
- Makes 40 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 214 | 64% |
| Total Fat 24.28g | 30% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 757mg | 32% |
| Potassium 195mg | 6% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.59g | 2% |
| Protein 19.04g | 30% |
