Keyword: cinco de mayo, eggs, pepperjack cheese, soufflé
Servings: 4
Author: Shaun Myrick
Equipment
2 quart Soufflé dish
Ingredients
4tbunsalted butterplus buttering dish
¼cupflour
1-½cupsmilkwarmed
6eggsseparated
1/2teaspoonsalt
1/2teaspoon black pepper
14 ounce can diced mild green Chiledrained
24 ouncecans whole mild green chiliesdrained
1-½cupspepper jack cheese shredded
Instructions
Preheat the oven to 375.
Butter a large soufflé dish and set aside. Line bottom of dish with the sliced whole chilies, laid out to cover bottom.
Separate the eggs, place whites in bowl of mixer and set aside. Place yolks in another bowl, set aside.
In microwave or stovetop heat milk until just warm, not boiling!
In a saucepan add the butter and melt over medium-high heat. Once butter is melted whisk in flour, whisk until fully combined, keep whisking for 2 minutes to remove the ‘raw flour’ taste. Whisk in the milk slowly until you get a nice thick sauce, continue to whisk until you have a thick sauce. Remove from heat and add in the cheese, stir to melt cheese into mixture.
Whisk small amount ½ cup or so of the hot mixture into bowl with the yolks. Whisk the remaining sauce into the yolks, and stir in the diced green chilies. Season with salt and pepper
With whisk attachment on mixer whisk the egg whites starting slow and turning up speed to high. Whisk until you have stiff peaks.
Fold ¼ of the egg whites into the cheese mixture, and now gently fold the remaining whites in 3 batches. Do not over work you don’t want to deflate the egg whites.
Gently pour the mixture into the prepared dish or dishes. Bake for 40 minutes, gently check to see if a knife comes out clean, if not continue to cook until set.
Serve immediately.
Notes
You could use ramekins if no soufflé dish, although I have yet to test this so don't have details on timing.