Green Chile Souffle


  • 2 tablespoon butter
  • 4   4oz. cans whole peeled chile
  • 8 oz. Muenster or Jack cheese, shredded
  • ½ lb. diced ham
  • 8 large eggs
  • 1 pint heavy cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper


Preheat oven to 350. Butter a casserole with sloping sides or a souffle dish. Line the dish, bottom and sides, with the chiles (these will form a crust when the souffle is cooked). Make a layer of the cheese and then of the ham. Beat the eggs well in a bowl and add the cream, salt, and pepper. Mix well, pour into the dish. Bake the souffle for 40 minutes or until the top is golden brown and the center is cooked. Serve immediately.

Serves 6