Jalapeno Cheese Souffle Recipes

JALAPENO SOUFFLE

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.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

JALAPENO CHEESE SOUFFLE

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.

CHILI CHEESE SOUFFLE

Steps:

• Preheat the oven to 375 degrees. Butter a 1 1/2 quart souffle dish. In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over. Remove from the heat and reserve. In a second saucepan, melt the butter over low heat. Add the flour, stirring with a wooden spoon, until completely combined. Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk. When all of the milk has been added, continue cooking over low heat for 5 minutes.
• Add the cheese to the hot milk mixture, stirring carefully. Do not let the mixture boil or the cheese will separate. Stir in the jalapeno, salt and pepper and remove from heat.
• Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together. Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon. Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle. In a mixing bowl, whisk the egg whites to stiff peaks. 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. Pour the souffle mixture into the souffle dish and bake for 45 minutes. Serve immediately.

BACON-CHEDDAR-JALAPENO SOUFFLE PANCAKE

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux and cook until golden brown, 60 to 90 seconds. Slowly stir in the milk and cook, stirring constantly, until thickened, about 3 minutes. Allow the mixture to cool slightly, then stir in the Cheddar. Let cool to room temperature, then stir in the yolks and sour cream; set aside.
• Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium-high speed until the whites hold stiff glossy peaks, 4 to 5 minutes.
• With a rubber spatula, fold one-third of the whipped whites into the yolk mixture and continue to mix until fully incorporated. Fold in the salt, baking powder and baking soda. Fold in the remaining whipped whites and mix until homogenous. Fold in the bacon and jalapeno
• Heat a griddle or nonstick skillet over medium-high heat. Spray the griddle with nonstick spray. Spoon 1/4 cup of the batter for each pancake onto the griddle in a small circle; the batter should be thick and not run when you spoon it onto the pan. Cook until the pancakes are bubbly on top and brown on the bottom, 60 to 90 seconds. Flip the pancakes and cook until brown on the second side, about 1 minute more. Repeat with the remaining batter, lowering the heat to medium if the pancakes are browning to quickly.
• Serve immediately, as the pancakes will begin to deflate. Garnish with a dollop of creme fraiche and a sprinkle of bacon and chives.

MINIATURE JALAPENO SOUFFLES

Steps:

• Preheat the oven to 400 degrees F.
• Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep.
• Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl.
• Dust the tins with the flour and nut mixture.
• Tap out the excess.
• Melt the 1 tablespoon butter in a small saucepan over medium-high heat.
• Stir in the remaining 1 1/2 tablespoons flour and the jalapeno.
• Cook, stirring, for about 2 minutes.
• Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk.
• Cool to room temperature.
• Beat the egg white until firm but not stiff.
• Stir a 1/4 of the white into the cheese sauce.
• Gently fold in the remaining white.
• Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes.
• Cool in the tins on wire racks.
• When cool, run a small knife around the edge of each souffle.
• (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated.
• Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving.

MINIATURE JALAPEñO SOUFFLES

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.)