From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Sage Cheese:
  • 8 ounces cream cheese, softened

  • 4 ounces chevre, softened

  • 3 Tablespoons minced green onions

  • 2 Tablespoons finely chopped fresh sage

  • 1 egg

  • 1 garlic clove, minced

  • Salt and pepper to taste

INGREDIENTS for Souffle:
  • 2 (7-ounce) cans whole green chiles, drained

  • 8 eggs

  • 2 cups milk

  • 1/2 cup flour

  • 1/4 cup grated Parmesan cheese

  • Salsa, green chile sauce or pico de gallo


For the cheese, combine the cream cheese, chevre, green onions, sage, egg, garlic, salt and pepper in a mixing bowl.  Beat until mixed, scraping the bowl occasionally.

For the souffle, cut the chiles lengthwise into halves and pat dry.  Spread 1 to 2 Tablespoons of the cheese on the cut side of half the chiles.  Top with the remaining chile halves.  Arrange the chiles in a single layer in a greased 2-1/2- to 3-quart baking dish.

Combine the eggs, milk, flour and Parmesan cheese in a food processor or blender.  Process until smooth.  Pour the egg mixture over the chiles.  Bake at 375 degrees for 45 minutes or until light brown.  Serve immediately with salsa, green chile sauce or pico de gallo.


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