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Green Chile Souffle


Cooking Time:

25 Min or until golden brown


10 - 12

This a an easy way to serve-up the great taste of the Southwest. It is one of our guests favorites. 


  • 1/2 Cup Flour
  • 1 Teaspoon Baking powder
  • 12 Eggs – beaten
  • 1 Stick Butter – melted (we use sweet unsalted butter) slightly cooled
  • 2 Cups Sharp cheddar cheese – shredded
  • 13 oz. Mild chopped green chili – thawed (we like the “Bueno” brand). If you like more heat, you can use medium or hot green chili.
  • 16 oz. Small curd cottage cheese
  • 11 oz. Can of corn (mexicorn or nibblets) – drained
  • 1 Medium chopped red onion
  • 2 Tablespoons Mild red chili powder to taste. We use Chimayo chili.
  • Dash Salt & pepper (less salt if you are using salted butter)


Pre-heat the oven to 350 degrees.
Spray a 9 X 14 baking dish with non-stick spray. We use individual baking dishes for our guests but you can use a large baking dish and simply cut the baked green chili into individual portions and then plate and serve.

Mix all of the ingredients. Pour into baking dishes.
Bake 20 – 30 minutes until puffed-up and golden brown
Serve as is or garnish with sliced avocado and/or salsa, etc.