Miniature Jalapeno Souffles 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.

JALAPENO POPPER MINI BISCUITS

Steps:

• Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.
• Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive). Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps). Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside. Finely chop the rest of the peppers, and transfer to a medium bowl.
• Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.
• Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.
• Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount). Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved jalapeno.

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.)

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.

MINI SOUFFLES

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.).

FALLEN CHOCOLATE SOUFFLE MINI CAKES

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.

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.