Make-Ahead Cheese & Chile Souffle
Submitted by NancyCS
Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.
YIELD
8 servingsPREP
40 minCOOK
1 hrsREADY
1 hrsA cheese souffle that actually works with your schedule. This one builds on a bechamel base with cheddar and hot salsa folded into whipped egg whites, and the best part is you can prep it hours, days, or even months ahead.
The make-ahead flexibility here is genuine. You can refrigerate the cheese base and egg whites separately overnight, bring them to room temperature, then fold and bake. Or go further: assemble the entire souffle in a freezer-to-oven dish, wrap it in foil, and freeze for up to two months. It goes straight from freezer to hot oven with no thawing.
The salsa replaces traditional dried chiles with less fuss and more consistent heat. Four tablespoons of hot salsa give the cheddar a smoky, spicy punch, but adjust to your preference. The cheese melts into the thick bechamel while the base is still warm, creating a smooth sauce that folds cleanly into the egg whites.
Pro Tips
- Beat egg whites to stiff peaks but not until dry. Over-whipped whites break when you fold them and the souffle won’t rise evenly.
- Stir one quarter of the whites in first to lighten the heavy cheese base. This makes folding the remaining whites much easier without deflating them.
- Serve immediately. A souffle waits for no one. It starts collapsing within minutes of leaving the oven.
- From frozen, add 15-20 extra minutes of baking time. The top should be well browned and puffy.
Variations
- Gruyere and green chile: Swap cheddar for Gruyere and use diced green chiles instead of salsa for a milder, nuttier version.
- Herb-forward: Add 2 tablespoons of fresh chopped chives or cilantro to the cheese base before folding in the whites.
Ingredients
Directions
Preheat oven to 375℉ (190℃). Lightly butter an 8-cup souffle dish; set aside.
In a medium saucepan over medium heat, melt butter. Whisk in flour until mixture is smooth. Whisk in milk.
Whisk sauce over medium-high heat until it boils and thickens. Remove pan from heat.
Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.
In large bowl of electric mixer, beat egg whites until they hold Stir one fourth of whites into cheese mixture to lighten it; fold in remaining whites.
Pour mixture into prepared souffle dish and bake in preheated * Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover surface of mixture with wax paper and refrigerate up to Put egg whites in a bowl, cover, and refrigerate. To complete dish, bring cheese mixture and egg whites to room temperature (this can be done quickly in a microwave oven at a low setting) and continue with steps 5 and 6. (Refrigeration is not necessary if recipe is prepared only a few hours in advance. ) To make ahead and freeze: Prepare recipe through step 5. Wrap freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up to 2 months. To serve, preheat oven to 375℉ (190℃). Remove foil and put souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55 minutes. Souffle will be puffy and the top well browned. Serve immediately.
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