Cornbread stuffing, Monterey Jack cheese and chopped poblano chiles give this cheesy soufflé its Southwestern appeal.
What You Need
Original recipe yields 6 servings
1 Tbsp. butter or margarine
6 slices OSCAR MAYER Baked Cooked Ham, chopped
1/2 cup chopped onion s
1 poblano chile, chopped
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup KRAFT Shredded Monterey Jack Cheese
4 egg s
2 cups milk
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Let's Make It
Heat oven to 350ºF.
Melt butter in medium skillet on medium-high heat. Add ham, onions and chiles; cook 8 min. or onions are crisp-tender, stirring frequently.
Spread half the stuffing mix onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the ham mixture and cheese. Repeat layers. Whisk eggs and milk until blended; pour over ingredients in dish.
Bake 50 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
For a delightful brunch idea, serve this Southwestern Cheesy Stuffing soufflé with a seasonal fruit salad.
Garnish with BREAKSTONE'S or KNUDSEN Sour Cream before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.