Name: Serrano Chile and Garlic Jack Cheese Soufflé
Yield: Serves 4
Ingredients: Kosher or sea salt and freshly ground pepper; 2 cups freshly grated garlic Jack cheese; 3 tablespoons seeded and minced serrano chiles; 3 tablespoons minced shallots; 3 tablespoons unsalted butter; 4 large eggs, separated; 3 tablespoons all-purpose flour; 4 tablespoons finely diced red bell pepper; ⅓ cup freshly grated Parmesan cheese; 1¼ cups half-and-half; Salsa Cruda for garnishing; 4 tablespoons minced fresh cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Making soufflés is really very easy. I don’t know why many cooks are so intimidated by them. This one, served with a fresh green salad, would make a perfect light supper. Garlic Jack cheese, which was originally made in the wine country, has bits of fresh garlic and parsley incorporated into it. You could also substitute Cheddar cheese or a soft goat cheese. One other note: Serrano chiles can vary in their heat. The only way I know to determine the heat of an individual serrano is to taste