Chili Cheese Souffle Food

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CHILES RELLENOS SOUFFLE



Chiles Rellenos Souffle image

After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. -Pat Coyne, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 cans (4 ounces each) chopped green chiles
1/4 cup sliced ripe olives
1/4 cup finely chopped onion
2 cups sharp shredded cheddar cheese
4 large eggs
1-1/2 cups biscuit/baking mix
2 cups 2% milk
1/4 teaspoon pepper
1 cup 4% small-curd cottage cheese
Optional: Salsa and sour cream

Steps:

  • Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 17g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray
3 tablespoons canola oil
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
1 1/2 cups grated Cheddar
1/3 pound deli ham, diced
1 tablespoon spicy brown mustard
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
  • Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
  • In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

COTTAGE CHEESE SOUFFLE



Cottage Cheese Souffle image

An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!

Provided by Ivan

Categories     Side Dish     Casseroles

Time 1h10m

Yield 6

Number Of Ingredients 10

4 eggs
6 ½ tablespoons whole wheat flour
1 teaspoon baking powder
1 pinch salt to taste
½ teaspoon minced garlic, or to taste
1 pinch crushed red pepper flakes, or to taste
1 pinch ground nutmeg, or to taste
2 ¼ cups cottage cheese
1 (8 ounce) package shredded Cheddar cheese
5 slices bacon, finely diced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
  • In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
  • Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 9.4 g, Cholesterol 191.7 mg, Fat 30.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 14.9 g, Sodium 896.3 mg, Sugar 0.8 g

CHILI CHEESE SOUFFLE



Chili Cheese Souffle image

Provided by Food Network

Yield 4 to 6 portions.

Number Of Ingredients 9

4 tablespoons unsalted butter, softened
4 tablespoons sifted, all-purpose flour
1 cup hot milk
1 cup sharp cheddar cheese
2 tablespoons chopped fresh jalapenos
1/4 cup chopped scallions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 eggs, separated

Steps:

  • Preheat the oven to 375 degrees. Butter a 1 1/2 quart souffle dish. In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over. Remove from the heat and reserve. In a second saucepan, melt the butter over low heat. Add the flour, stirring with a wooden spoon, until completely combined. Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk. When all of the milk has been added, continue cooking over low heat for 5 minutes.
  • Add the cheese to the hot milk mixture, stirring carefully. Do not let the mixture boil or the cheese will separate. Stir in the jalapeno, salt and pepper and remove from heat.
  • Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together. Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon. Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle. In a mixing bowl, whisk the egg whites to stiff peaks. Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites. Pour the souffle mixture into the souffle dish and bake for 45 minutes. Serve immediately.

CHILI CHEESE SOUFFLE



Chili Cheese Souffle image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 1h

Yield 4

Number Of Ingredients 9

1/4 c scallions Chopped
1 c milk Hot
1/2 ts Freshly-ground black pepper
4 tb All-Purpose Flour sifted
5 Eggs separated
4 tb Unsalted butter softened
2 tb fresh jalapenos Chopped
1/2 ts Salt
1 c cheddar cheese Sharp

Steps:

  • Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over. Remove from the heat and reserve. In a second saucepan, melt the butter over low heat. Add the flour, stirring with a wooden spoon, until completely combined. Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk. When all of the milk has been added, continue cooking over low heat for 5 minutes. Add the cheese to the hot milk mixture, stirring carefully. Do not let the mixture boil or the cheese will separate. Stir in the jalapeno, salt and pepper and remove from heat. Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together. Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon. Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle. In a mixing bowl, whisk the egg whites to stiff peaks. Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites. Pour the souffle mixture into the souffle dish and bake for 45 minutes. Serve immediately. This recipe yields 4 to 6 portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B31 broadcast 01-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 04-12-1998 Recipe by: Michael Lomonaco

Nutrition Facts : Calories 1212 calories, Fat 109.96879625 g, Carbohydrate 10.61199625 g, Cholesterol 1535.9375 mg, Fiber 0.720499996423721 g, Protein 48.61006875 g, SaturatedFat 59.625791 g, ServingSize 1 1 Serving (459g), Sodium 729.249375 mg, Sugar 9.89149625357628 g, TransFat 10.57949225 g

GREEN CHILE SOUFFLE



Green Chile Souffle image

This dish is a favorite of ours from Santa Fe. A little B&B called Adobe Abode had this recipe on their website, so we thought we'd try it for breakfast. The dish is very easy to make and serve. Accompany the souffle with warm tomatillo sauce and fresh melon. Our favorite breakfast beverage with the green chile bite of the souffle is mango juice.

Provided by Major K.

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup flour
1 teaspoon baking powder
10 eggs, beaten lightly
1/2 cup butter, melted
4 cups grated monterey jack cheese
2 cups small curd cottage cheese
1 (4 ounce) can diced green chilies
1 (8 ounce) can canned corn niblets, drained
1 dash salt & pepper, to taste

Steps:

  • Heat oven to 400.
  • Butter or Pam a 9x14 glass baking pan.
  • Put flour mixture into large mixing bowl.
  • Pour in eggs and butter. Mix thoroughly.
  • Mix in rest of ingredients and pour into glass pan.
  • Bake for 30 min., or until top is browned.

CHILI CHEESE SOUFFLE ("RELLENOS AL REVES")



Chili Cheese Souffle (

Appeared in an ancient (30+ years old) Los Angeles Haddasah cookbook. You might want to add more "hot" -- or not!

Provided by lecole54

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1/4 lb butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
7 ounces diced green chilies, canned
1 pint cottage cheese
1 lb monterey jack cheese, grated

Steps:

  • Melt butter in a 9 x 13 pan or pyrex dish.
  • Beat the eggs in a large bowl, add flour, baking powder and salt and blend. Add melted butter, chilis, cottage cheese and Jack cheese, and mix until blended.
  • Turn batter into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer.
  • Cut into squares.
  • Serves 12 as a side dish, or cut into smaller squares and serve as a hot hors d'oeuvre.

Nutrition Facts : Calories 328.9, Fat 24.9, SaturatedFat 14.4, Cholesterol 235.5, Sodium 731, Carbohydrate 6.4, Fiber 0.4, Sugar 1.1, Protein 19.6

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