Southwest Super Souffle
Published in: Cleveland Sun
1 tablespoons plus 1/4 cup butter -- divided
1/4 cup all-purpose flour
1 1/2 cup milk
1/4 teaspoons salt
1 3/4 cup blends Cheddar -- Monterey Jack with Tomato, and Jalapeno
Peppers shredded cheese
1/2 cup crisply cooked bacon -- crumbled
1/2 cup green onions -- sliced thinly
6 large eggs -- separated while cold
Optional garnish:
1/2 cup salsa
1/4 cup cilantro -- chopped
Coat bottom and sides of round 2.5-quart souffle dish with 1 tablespoon
softened butter. Melt 1/4 cup butter in medium saucepan. Whisk in flour;
cook and whisk over medium heat for 1 minute. Whisk in milk and salt;
bring to gentle simmer, stirring constantly. Simmer 2 minutes, as mixture
will become thick. Remove from heat; stir in cheese until melted. Stir
in bacon and green onions. Beat egg yolks with wooden spoon; stir into
cheese sauce. Beat egg whites with very clean electric mixer until stiff
peaks form. Gently fold 1/3 egg whites at a time into cheese sauce using
rubber spatula. Pour into prepared baking dish. Bake in preheated oven
for 40 minutes or until puffed and deeply golden brown. (Do not open oven
door during baking.) Serve immediately. If desired, combine salsa and
cilantro to garnish and serve with souffle.
Exported from A Cook's Books -- Recipe management for Macintosh
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