Chili Cheese Souffle
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (softened)4 tbsps
All-Purpose Flour (sifted,)1 cup
Milk (hot)1 cup
Sharp Cheddar Cheese2 tbsps
Jalapeno (chopped fresh)1 cup
Scallions (chopped)1 tsp
SaltDirections:
1
Preheat the oven to 375 degrees
2
Butter a 1 1/2 quart souffle dish
3
In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over
4
Remove from the heat and reserve
5
In a second saucepan, melt the butter over low heat
6
Add the flour, stirring with a wooden spoon, until completely combined
7
Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk
8
When all of the milk has been added, continue cooking over low heat for 5 minutes
9
Add the cheese to the hot milk mixture, stirring carefully
10
Do not let the mixture boil or the cheese will separate
11
Stir in the jalapeno, salt and pepper and remove from heat
12
Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together
13
Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon
14
Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle
15
In a mixing bowl, whisk the egg whites to stiff peaks
16
Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites
17
Pour the souffle mixture into the souffle dish and bake for 45 minutes
18
Serve immediately