Tex Mex Souffle
Elevate your next brunch or dinner with this irresistibly airy Tex Mex Soufflé—a bold fusion of cheesy comfort and zesty Southwestern flavors. This show-stopping dish combines the rich creaminess of cheddar and Monterey Jack cheeses with the vibrant kick of jalapeño, green onions, and smoky spices like cumin and paprika. A delicate blend of fluffy, whipped egg whites and a creamy béchamel base ensures the perfect rise, making each bite light yet decadent. With just 20 minutes of prep and a quick bake, this savory soufflé is an effortless way to impress your guests. Perfect for individual servings, it’s the ultimate crowd-pleaser for lovers of Tex-Mex cuisine.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Whole milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Monterey Jack cheese, shredded
- 4 large Eggs
- 1 Jalapeño, finely diced
- 2 Green onions, sliced
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 Cooking spray or extra butter (for greasing ramekins)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease four 8-ounce ramekins with cooking spray or butter, and set them on a baking sheet.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to create a roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens into a smooth béchamel sauce (about 2-3 minutes).
Remove the béchamel from the heat and stir in the cheddar cheese and Monterey Jack cheese until fully melted. Mix in the garlic powder, ground cumin, smoked paprika, salt, and black pepper. Set aside to cool slightly.
Separate the eggs, placing the yolks in a small bowl and the whites in a clean, dry mixing bowl.
Once the cheese mixture has cooled a bit, whisk in the egg yolks until fully incorporated. Stir in the diced jalapeño and sliced green onions.
Using a hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Divide the soufflé batter evenly among the prepared ramekins, filling each about three-quarters full.
Bake the soufflés in the preheated oven for 20-25 minutes, or until they are puffed, golden, and set in the center.
Serve immediately for maximum fluffiness and enjoy your Tex Mex Soufflé!
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.2 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 2065 mg | 159% | |
| Iron | 7.7 mg | 43% | |
| 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.
