Mexican Cheese Grits Souffle
Elevate your next meal with this irresistibly fluffy and flavor-packed Mexican Cheese Grits Soufflé. This creative twist on classic grits combines creamy, cheesy goodness with bold Mexican spices like cumin and chili powder for a dish that's as comforting as it is exciting. The soufflé gets its signature airy texture from whipped egg whites, folded gently into the grits mixture to create a delicate rise. Topped with a golden layer of bubbling Mexican blend cheese and optional fresh cilantro, this easy-to-make recipe is perfect for breakfast, brunch, or even as a savory side dish. Ready in under an hour, it’s a guaranteed crowd-pleaser that brings rich Southern roots and vibrant Mexican flair to your table.
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Recipe Information
Ingredients
- 1 cup Grits
- 4 cups Water
- 2 tablespoons Butter
- 1 teaspoon Salt
- 2 cups Mexican blend shredded cheese
- 4 Eggs, separated
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Baking powder
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart soufflé dish or baking dish.
In a medium saucepan, bring 4 cups of water to a boil. Stir in the salt and slowly add the grits, whisking constantly to prevent lumps.
Reduce the heat to low and simmer the grits for 5-7 minutes, stirring frequently, until thickened.
Remove the saucepan from heat and stir in the butter until fully melted and combined.
Add 1 1/2 cups of the Mexican blend shredded cheese to the grits, stirring until melted and creamy. Reserve the remaining 1/2 cup of cheese for topping.
Mix in the cumin, chili powder, and baking powder until evenly distributed. Let the grits cool slightly for 5 minutes.
Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg yolks lightly, then stir them into the cooled grits mixture.
Using a clean mixer, beat the egg whites on high speed until stiff peaks form. Carefully fold the beaten egg whites into the grits mixture in three additions, being gentle to maintain the airiness.
Pour the grits and egg mixture into the prepared soufflé dish. Sprinkle the reserved 1/2 cup of cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown on top.
Remove from the oven and let cool slightly before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 5475 mg | 238% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 2.1 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1731 mg | 133% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 633 mg | 13% | |
*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.
