2. Mexican Cheese/Chipolte Souffle
Ingredients
2 tbs parmesean cheese finely grated
Butter for for coating souffle dish
1 cup milk heated for 1 min in microwave
2 ½ tablespoons butter melted in microwave in small bowl
3 tablespoons flour
½ teaspoon chipolte powder
½ teaspoon salt
4 large egg yolks
5 large egg whites
1/8 tsp cream of tartar
1 cup shredded mexican blend cheese
Butter and lightly coat souffle dish with parmesean
Melt butter in microwave 1 minute, add flour, whisk together microwave 1 minute add warm milk and microwave 1
minute, whisk again, microwave another minute. Remove and whisk till thickened. Let cool for a few minutes. Add
egg yolks one at a time while whisking add chipolte and salt. Mix in shredded cheese.
In mixer bowl with whisk attachment, add egg whites whisk on medium speed till frothy then add 1/8 tsp cream of
tartar. Whisk on high speed till stiff peaks form.
Fold 1/3 eggwhites into the butter/milk/cheese mixture. Continue to fold in remaining eggwhites.
Pour mixture into souffle dish. Put dish in oven and immediately reduce temperature to 375 F
Bake for about 25 minutes. DO NOT OPEN OVEN FOR ATLEAST 20 MINUTES.
Souffle should be golden brown and should move just slightly.
Serve immediately and enjoy!
