JALAPENO SOUFFLE
This tasty treat is quick and easy to make. Jalapeno peppers are baked into a cheese blend. Sausage or ham may be added to the mixture. It can be made ahead of time and frozen.
Provided by Bryan Armbruster
Categories Appetizers and Snacks Spicy
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
- Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 4.4 g, Cholesterol 87 mg, Fat 9.5 g, Fiber 1 g, Protein 9.1 g, SaturatedFat 5.6 g, Sodium 1080.5 mg, Sugar 2.6 g
MINIATURE JALAPEñO SOUFFLES
Don't be nervous about making these rich and spicy soufflés - they're durable enough to be reheated. And it's normal for the puffy tops to fall when you remove the soufflés from the oven. Active time: 20 min Start to finish: 1 hr
Provided by Sara Moulton
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat to 400°F.
- Butter muffin cups. Stir together 1 tablespoon flour and 1 tablespoon pine nuts in a small bowl. Dust cups with flour mixture, knocking out excess.
- Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat. Add remaining 1 1/2 tablespoons flour and jalapeño and cook, stirring, 2 minutes. Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
- Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk, stirring until cheese is melted and mixture is well blended. Cool to room temperature, about 15 minutes.
- Beat egg white in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spoon into muffin cups, filling about halfway, and sprinkle with remaining 1/2 tablespoon pine nuts. Bake soufflés until puffed and golden, 9 to 11 minutes. Cool in pan on a rack just until warm, then, if necessary, carefully run a small knife around edge of each soufflé to loosen. (Soufflés will fall as they cool.)
THREE-CHEESE SOUFFLES
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
JALAPENO CHEESE SOUFFLE
Make and share this Jalapeno Cheese Souffle recipe from Food.com.
Provided by CINDYNURSEME
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites first.
- Beat yolks with 1 tsp flour and 1 small can pet evaporated milk.
- Add yolk mix to cheese and peppers and mix well.
- Fold in egg whites (beaten).
- Put in 9x13 pan.
- Bake 350 F for 1 hour or until brown.
- Check every 15 minutes.
Nutrition Facts : Calories 484.9, Fat 38.2, SaturatedFat 22.9, Cholesterol 259.9, Sodium 662.3, Carbohydrate 2.2, Fiber 0.3, Sugar 1.2, Protein 32.8
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