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  Diane Latella

Mexican Cheese/Chipolte
        Souffle
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!

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Cheese souffle

  • 1. Today’s Lifestyles with Diane Latella Mexican Cheese/Chipolte Souffle
  • 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!