Mexican Quinoa Souffle

So I made this dish last night and it was so good I just had to share it.

I cooked a cup of quinoa with onions and peppers, tossed it with with a can of vegetarian chilli (but meat chilli would work too) and some sauteed diced zucchini. Put it in a lightly-oiled 8" square pyrex. In food processor, mixed 8 oz container of light sour cream, 8 oz. 75% reduced fat cheddar, one cup of frozen corn, 1/2 cup fat free evaporated milk , two eggs and some chilli powder and blended until smooth. Stirred 1/4 into the quinoa and poured the rest on top, topped with some chopped green olives. Baked at 350 for 45 minutes. Served with salsa. So good.

Cabot Vermont - 75% Reduced Fat Sharp Cheddar Cheese, 1 container (8 oz. (28g) (about inch cube) ea.) 480
Great Value - Light Sour Cream, 12 tbsp 240
Pace Chunky Salsa - Salsa - Mild, 1 container (28 tbsp ea.) 140
Ancient Harvest - Organic Quinoa, 184 g (1/4 cup dry) 688
Health Valley - Organic Vegetarian Chilli With Three Beans, 1 container (2 cups ea.) 280
Pet - Fat Free Evaporated Milk, 8 tbsp (30ml) 100
Sauders Quality Eggs - Usda Nutrition Info, 2 large egg (50g) 120
Onions - Raw, 1 cup, chopped 67
Peppers - Sweet, green, raw, 1 cup, chopped 30
Squash - Zucchini, includes skin, cooked, boiled, drained, without salt, 1 cup, sliced 29
Corn - Sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt, 1 cup 133
Goya - Spanish Olives (Manzanilla), 8 olives 50
Total: 2357 calories
Per Serving (6): 393 calories

Here is a picture of a SIMILAR dish I made one time: