Ingredients Weight Measure
Eggs 12 ea.
Green chili peppers 1 lb.
Buttermilk biscuit mix 1 qt.
Milk 1 qt.
TABASCO® brand Original Red Sauce 1/4 cup
Black olives, chopped* 1/4 cup
Sun-dried tomatoes** 1/4 cup
Monterey Jack cheese, shredded 4 lbs.


  1. Preheat oven to 350°F. Butter 24 4-oz. oven-safe ramekins.
  2. Place all ingredients except the cheese in an 8-qt. mixing bowl and place on mixer with a flat paddle; mix on medium speed until all ingredients are well blended. Add the cheese and mix on low speed until it blends in; do not overmix.
  3. Pour mixture into prepared ramekins. Bake about 1 hour or until soufflés are puffed and dry on top.

Yield: 24 servings

*Optional but highly recommended. **If using oil-packed sun-dried tomatoes, drain, pat dry and chop. If using the dry ones, rehydrate in a little hot water for a few minutes, drain, pat dry and chop. This is a great side dish for any meal. Instead of individual soufflés, the soufflés can also be prepared in a large pan and spooned out for service.