New Mexican Green Chile Soufflé

Ingredients

While the French soufflé is typically made with ingredients like cheese, herbs, or chocolate, our New Mexican adaptation focuses on the beloved local ingredient: green chiles. By incorporating these fiery peppers, we add a distinct Southwestern flavor profile to the dish. Additionally, we use ingredients commonly found in New Mexican cuisine, such as cornmeal and cilantro, to enhance the regional flair. We alse have the original recipe for Soufflé, so you can check it out.

• 4 large eggs 4 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) cornmeal 1/4 cup (60ml) cornmeal
• 1/4 cup (60g) diced roasted green chiles 1/4 cup (60g) diced roasted green chiles
• 1/4 cup (60g) shredded Monterey Jack cheese 1/4 cup (60g) shredded Monterey Jack cheese
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1 tablespoon (15g) all-purpose flour 1 tablespoon (15g) all-purpose flour
• 1 tablespoon (15g) chopped fresh cilantro 1 tablespoon (15g) chopped fresh cilantro
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) ground cumin 1/4 teaspoon (1.25g) ground cumin
• 1/4 teaspoon (1.25g) baking powder 1/4 teaspoon (1.25g) baking powder

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C). Grease a 6-inch (15cm) soufflé dish with butter and dust it with cornmeal.
2. 2.
   In a mixing bowl, separate the egg yolks from the whites. Set the whites aside.
3. 3.
   In a separate bowl, whisk together the egg yolks, milk, cornmeal, diced green chiles, shredded Monterey Jack cheese, melted butter, flour, cilantro, salt, cumin, and baking powder until well combined.
4. 4.
   In another clean bowl, beat the egg whites until stiff peaks form.
5. 5.
   Gently fold the beaten egg whites into the yolk mixture until fully incorporated.
6. 6.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes or until the soufflé is puffed and golden brown on top.
8. 8.
   Serve immediately while the soufflé is still hot and fluffy.

Treat your ingredients with care...

• Green chiles — Make sure to roast and dice the green chiles before adding them to the soufflé for a smoky and flavorful taste.
• Monterey Jack cheese — Use freshly shredded Monterey Jack cheese for the best melting and flavor results.
• Cornmeal — Opt for fine cornmeal to ensure a smooth texture in the soufflé.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the yolk mixture to maintain the soufflé's airy texture.
• Serve the soufflé immediately after baking to enjoy it at its highest rise and fluffiness.
• For an extra kick of heat, add a pinch of cayenne pepper to the soufflé mixture.
• Pair the soufflé with a fresh salsa or avocado sauce for a delightful contrast of flavors.
• Experiment with different types of cheese, such as pepper jack or cheddar, to customize the soufflé to your taste.

Serving advice

Serve the New Mexican Green Chile Soufflé as a main course for brunch or dinner. Accompany it with a side of mixed greens or a simple tomato salad to balance the richness of the soufflé.

Presentation advice

Present the soufflé straight from the oven, allowing your guests to admire its impressive rise and golden crust. Garnish with a sprinkle of chopped cilantro or a few slices of fresh green chiles for an extra touch of color.