Jalapeno Souffle Food

JALAPENO CHEESE SOUFFLE

Steps:

• Beat egg whites first.
• Beat yolks with 1 tsp flour and 1 small can pet evaporated milk.
• Add yolk mix to cheese and peppers and mix well.
• Fold in egg whites (beaten).
• Put in 9x13 pan.
• Bake 350 F for 1 hour or until brown.
• Check every 15 minutes.

BACON-CHEDDAR-JALAPENO SOUFFLE PANCAKE

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux and cook until golden brown, 60 to 90 seconds. Slowly stir in the milk and cook, stirring constantly, until thickened, about 3 minutes. Allow the mixture to cool slightly, then stir in the Cheddar. Let cool to room temperature, then stir in the yolks and sour cream; set aside.
• Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium-high speed until the whites hold stiff glossy peaks, 4 to 5 minutes.
• With a rubber spatula, fold one-third of the whipped whites into the yolk mixture and continue to mix until fully incorporated. Fold in the salt, baking powder and baking soda. Fold in the remaining whipped whites and mix until homogenous. Fold in the bacon and jalapeno
• Heat a griddle or nonstick skillet over medium-high heat. Spray the griddle with nonstick spray. Spoon 1/4 cup of the batter for each pancake onto the griddle in a small circle; the batter should be thick and not run when you spoon it onto the pan. Cook until the pancakes are bubbly on top and brown on the bottom, 60 to 90 seconds. Flip the pancakes and cook until brown on the second side, about 1 minute more. Repeat with the remaining batter, lowering the heat to medium if the pancakes are browning to quickly.
• Serve immediately, as the pancakes will begin to deflate. Garnish with a dollop of creme fraiche and a sprinkle of bacon and chives.

MINIATURE JALAPEñO SOUFFLES

Steps:

• Put oven rack in middle position and preheat to 400°F.
• Butter muffin cups. Stir together 1 tablespoon flour and 1 tablespoon pine nuts in a small bowl. Dust cups with flour mixture, knocking out excess.
• Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat. Add remaining 1 1/2 tablespoons flour and jalapeño and cook, stirring, 2 minutes. Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
• Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk, stirring until cheese is melted and mixture is well blended. Cool to room temperature, about 15 minutes.
• Beat egg white in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spoon into muffin cups, filling about halfway, and sprinkle with remaining 1/2 tablespoon pine nuts. Bake soufflés until puffed and golden, 9 to 11 minutes. Cool in pan on a rack just until warm, then, if necessary, carefully run a small knife around edge of each soufflé to loosen. (Soufflés will fall as they cool.)