Cheese and Chili Souffle
Elevate your dinner table with the show-stopping elegance of a Cheese and Chili Soufflé! This savory delight combines the creamy richness of sharp cheddar and Parmesan cheeses with a kick of heat from finely chopped red chili and ground cayenne pepper. Whipped egg whites are gently folded into the cheesy base, creating an irresistibly light and airy texture that's guaranteed to impress. Perfect for special occasions or as a bold addition to your brunch spread, this soufflé is baked to golden perfection in Parmesan-dusted ramekins for a cheesy crust that's pure bliss. With its perfect blend of spice and sophistication, this Cheese and Chili Soufflé will leave your guests craving more.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon ground cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 piece red chili, finely chopped
- 4 pieces large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 teaspoon extra butter for greasing
- 2 tablespoons extra grated Parmesan for coating ramekins
Instructions
Preheat your oven to 375°F (190°C).
Generously butter the insides of four 8-ounce ramekins, then lightly dust each ramekin with grated Parmesan cheese. Tap out excess cheese and set the ramekins on a baking tray.
Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.
Gradually whisk in the flour to form a smooth paste, cooking for about 1 minute, stirring constantly to avoid burning.
Slowly pour in the milk, whisking constantly to avoid lumps, and cook until the mixture thickens into a smooth and creamy sauce, approximately 2-3 minutes.
Stir in the cayenne pepper, salt, and black pepper. Remove from heat.
Mix the shredded cheddar cheese, Parmesan cheese, and finely chopped red chili into the sauce until the cheeses are melted and combined. Allow the mixture to cool for 5 minutes.
While the cheese mixture cools, separate the eggs into two clean bowls (one for yolks, one for whites).
Stir the egg yolks into the cooled cheese mixture, one at a time, until fully incorporated.
In a separate bowl, add cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.
Using a rubber spatula, gently fold the egg whites into the cheese mixture in three additions. Be careful not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about ¾ full.
Run your thumb around the inside edge of each ramekin to create a clean rim. This helps the soufflés rise evenly.
Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and golden brown on top. Do not open the oven door during baking as this may cause them to collapse.
Serve immediately, as the soufflés will begin to deflate shortly after being removed from the oven.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 13.4 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1561 mg | 120% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
