Imagine a dish so light, so fluffy, and so incredibly delicious that it transforms an ordinary meal into a culinary masterpiece. The Chile Cheese Pan Souffle is not just a recipe—it's a gastronomic experience that combines the creamy richness of melted cheese with the vibrant kick of green chiles, all nestled in a cloud-like, perfectly puffed texture that will make your dinner table absolutely unforgettable. Whether you're looking to impress your family or create a show-stopping brunch dish, this souffle is about to become your new secret weapon in the kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 cup chopped green chiles
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 9-inch square baking dish or souffle pan with butter to prevent sticking.
- Separate egg whites and egg yolks into two different mixing bowls. Ensure the egg whites are at room temperature for better volume when whipping.
- In the bowl with egg yolks, whisk together milk, flour, salt, and black pepper until smooth and free of lumps. The mixture should have a consistent, creamy texture.
- Fold in the shredded cheese and chopped green chiles into the egg yolk mixture, distributing them evenly throughout the batter.
- Using an electric mixer or whisk, beat the egg whites until they form stiff, glossy peaks. This creates the signature light and airy texture of the souffle.
- Gently fold the whipped egg whites into the cheese and chile mixture, being careful not to deflate the whites. Use a spatula with a cutting and folding motion.
- Pour the mixture into the prepared baking dish, ensuring an even distribution of ingredients.
- Bake in the preheated oven for 25-30 minutes, or until the souffle is puffed, golden brown, and a knife inserted in the center comes out clean.
- Remove from oven and let rest for 5 minutes before serving. The souffle will slightly deflate, which is normal.
- Serve immediately while hot and puffy, garnishing with additional chopped chiles or fresh herbs if desired.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature, especially eggs, to help them whip up to maximum volume.
- Whipping Technique Matters: When beating egg whites, start slow and gradually increase speed. Stop when stiff, glossy peaks form—they should stand up straight when the whisk is lifted.
- Folding is an Art: Use a gentle, cutting motion when incorporating egg whites to preserve their airiness. Overmixing will deflate your souffle before it even hits the oven.
- Prep Your Pan: A well-greased dish is crucial. Use butter and consider a light dusting of flour to help the souffle climb the sides of the pan.
- Serve Immediately: Souffles wait for no one! Serve right after baking to enjoy the maximum puff and dramatic presentation.
- Don't Open the Oven: Resist the temptation to peek while baking. Sudden temperature changes can cause your souffle to fall.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 15g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 190mg
