Cheese Chipotle Souffle

[Guest guest]

Cheese Chipotle Souffle

 

3 tablespoons butter  

3 tablespoons all-purpose flour

1 cup milk

1 cup shredded jack or panela cheese  

3 canned chipotles, minced  

3/4 teaspoon salt

3 eggs, separated  

Salsa Fresca  

 

In saucepan, melt butter over medium heat. Stir in flour, then gradually stir in

milk. Cook, stirring constantly, until thickened. Add cheese, chipotles, and

salt and stir until cheese melts.

In small bowl, lightly beat yolks. Stir some hot cheese mixture into yolks then

return to pan and stir to blend. Cook and stir over low heat 1 minute longer.

Remove from heat, place plastic wrap over surface, and cool to room temperature.

Preheat oven to 350 degrees. In large bowl, beat egg whites until stiff but not

dry. Lightly stir about 1/4 cup whites into cheese mixture, then fold in

remaining whites. Spoon into 5 to 6 cup buttered souffle dish and bake 35 to 40

minutes or until puffed and browned. Serve immediately. Pass Salsa Fresca at

table, if desired. Serves 2 to 3