Salsa Souffle
Elevate your appetizer game with this irresistibly fluffy and flavorful Salsa Soufflé! A delightful twist on the classic French dish, this recipe features a rich base of sharp cheddar cheese infused with the bold, zesty flavors of your favorite salsa—whether mild, medium, or hot. Seasoned with a pinch of cumin for a subtle smoky kick, the soufflé gains its signature airy texture from perfectly whipped egg whites folded gently into the cheesy mixture. Baked to golden perfection in individual ramekins, this dish impresses with its dramatic rise and melt-in-your-mouth lightness. Perfect as a starter or a show-stopping brunch centerpiece, this soufflé pairs beautifully with a fresh green salad or warm tortilla chips. Prepare to wow your guests with a dish that’s as elegant as it is easy to make!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground cumin
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Salsa (your choice of mild, medium, or hot)
- 4 Eggs
- 0.25 teaspoon Cream of tartar
- Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Prepare 4 ramekins by greasing them thoroughly with nonstick cooking spray and placing them on a baking sheet.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes until it turns into a light golden roux.
Slowly whisk in the milk to create a smooth sauce. Continue stirring until the mixture thickens (about 2–3 minutes).
Season the sauce with salt, black pepper, and ground cumin. Stir in the shredded cheddar cheese until melted and fully incorporated.
Remove the saucepan from heat and mix in the salsa. Let the mixture cool for 5 minutes.
Separate the eggs, placing the egg yolks in one bowl and the egg whites in another. Beat the yolks into the cooled cheese and salsa mixture until smooth.
Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese and salsa mixture to lighten it. Gradually fold in the remaining egg whites, being careful not to deflate the mixture.
Divide the soufflé mixture evenly between the prepared ramekins, filling each about ¾ full.
Bake in the preheated oven for 25–30 minutes, or until the soufflés are puffed and golden brown. Do not open the oven door while baking to prevent them from collapsing.
Serve immediately and enjoy the fluffy, cheesy, and spicy delight!
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 18.1 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1259 mg | 97% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1166 mg | 25% | |
*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.
