Mexican Souffle Appetizer Recipe

• 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

1. Grease 9 x 13 inch pan.
2. Cover bottom with chilies.
3. Sprinkle cheese over chilies; spread bread crumbs over cheese.
4. Beat Large eggs till light.
5. Add in remaining ingredients to Large eggs and beat again.
6. Pour over cheese.
7. Bake at 375 degrees for 40 min; cut into small squares for hors d'oeuvres or possibly into larger pcs for main course servings.
8. Makes 40 appetizers.

green chilies, cheddar cheese, bread crumbs, eggs, parsley flakes, grnd cumin, salt, oregano, light cream, milk

Taken from cookeatshare.com/recipes/mexican-souffle-appetizer-1298 (may not work)