This souffle is PERFECT for a weeknight meal or a holiday brunch.
CORN CHILE CHICKEN RELLENO SOUFFLE serves 3-4
1 LARGE can Hatch chopped green chiles, drained
1 can Green Giant Mexicorn
1 small jalapeno, de-seeded and small diced, optional
1 SMALL can black beans, drained and rinsed
1 bunch green onions, sliced – reserve some for garnish
1 1/2 cups rotisserie chicken pieces
1 cup + 1/2 cup FRESH grated cheddar cheese
3/4 cup JIFFY baking mix
1 cup WHOLE milk
1/2 cup small curd cottage cheese
FRESH ground black pepper, to taste
Salsa, garnish
Sour cream, garnish
Olives, optional garnish
- Preheat oven to 350°.
- Lightly grease 8×8 or 9×9 baking dish.
- Spread green chiles, green onions, corn, black beans and jalapenos if using.
- Sprinkle with chicken pieces.
- Sprinkle with 1 cup cheddar cheese.
- Whisk together the eggs, biscuit mix, milk and pepper until smooth.
- Fold in cottage cheese until well blended.
- Pour mixture over top ingredients already in baking dish.
- Top with 1/2 cup shredded cheddar cheese.
- Bake 50-60 minutes until golden brown, puffy and cooked through.
- Let stand 5-10 minutes before serving.
- Serve with Salsa, sour cream, sliced green onions and optional olives.
NOTE:
- Recipe easily doubles for a 9×13 baking dish.
- UNBAKED casserole can be covered and refrigerated for several hours or overnight before baking. Bring to room temperature before baking while you’re preheating oven. May require a bit more time baking.