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Receta Make Ahead Cheese And Chile Souffle
by Global Cookbook

Make Ahead Cheese And Chile Souffle
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Ingredientes

  • 1/4 c. Butter or possibly margarine
  • 1/4 c. Flour
  • 1 c. Lowfat milk
  • 6 ounce Cheddar cheese, shredded
  • 4 Tbsp. Bottled warm chile salsa, or possibly to taste
  • 1/2 tsp Salt
  • 6 x Large eggs, separated

Direcciones

  1. Preheat oven to 375 degrees F. Lightly butter an 8-c. souffle dish; set aside.
  2. In a medium saucepan over medium heat, heat butter. Whisk in flour till mix is smooth. Whisk in lowfat milk.
  3. Whisk sauce over medium-high heat till it boils and thickens. Remove pan from heat.
  4. Add in cheese, salsa, and salt; stir till cheese melts. Beat in egg yolks.
  5. In large bowl of electric mixer, beat egg whites till they hold soft, moist peaks. Stir one fourth of whites into cheese mix to lighten it; mix in remaining whites.
  6. Pour mix into prepared souffle dish and bake in preheated oven 30 to 40 min.
  7. Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover surface of mix with wax paper and chill up to 24 hrs. Put egg whites in a bowl, cover, and chill. To complete dish, bring cheese mix 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.
  8. (Refrigeration is not necessary if recipe is prepared only a few hrs in advance.)
  9. 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 degrees F. Remove foil and put souffle dish directly into oven from freezer; don't thaw. Bake 50 to 55 min. Souffle will be puffy and the top well browned. Serve immediately.
  10. NOTES : surprisingly light and delicious