Mini Jalapeno Souffles Recipes
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.)
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
MINI SOUFFLES
This recipe can easily be reduced to 1 or 2 servings or doubled to make 8. They are very easy to make. I have even made them using canned mushrooms and monterey jack cheese.This is wonderful served with recipe #217809. Recipe courtesy of Ridenhour Ranch House Inn of California
Provided by cookiedog
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
- Sprinkle grated cheese over bottoms of ramekins.
- Divide ham and mushrooms among ramekins.
- Top with a pinch of nutmeg.
- Whisk eggs well. Slowly whisk in heavy cream.
- Divide egg mixture among ramekins.
- Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).
MINI 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.
FALLEN CHOCOLATE SOUFFLE MINI CAKES
Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).
Provided by bckt
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
- Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
- Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
- Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g
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