Amandas Chipotle Bleu Cheese and Cheddar Souffle Recipe

How to make it

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• Preheat oven to 400 degrees.
• Liberally butter 4 (8 oz) ramekins, then coat the ramekins with freshly grated parmigiana.
• Make the bechamel:
• In a sauce pan over medium heat, melt 3 tbsp butter. Once the butter has completely melted and has finished foaming, stir in 3 tbsp of flour.
• Cook for about one minute, stirring constantly.
• Do not allow the butter to brown at all.
• Slowly drizzle in 1 cup of milk, whisking vigorously to ensure all the flour is fully incorporated into the sauce without lumps.
• Allow the sauce to reach a simmer, stirring frequently.
• Once the sauce has reached a simmer, remove it from the heat and stir in the cheddar, blue cheese, chipotle puree, cilantro, and green onions.
• Taste the sauce then season with salt and pepper as necessary, the eggs will add a bit more sodium so go easy on the salt.
• Transfer the sauce to a mixing bowl, then add one egg yolk at a time to the bechamel, until all the yolks have been added.
• Whisk the sauce until the egg is fully incorporated after each addition. In a separate, very clean, mixing bowl add the egg whites and cream of tartar.
• Beat the egg whites to the soft peak stage.
• Add 1/3 of the egg whites to the bechamel, and gently fold until thoroughly incorporated.
• Repeat this step until all of the egg whites have been folded in.
• Pour the mixture equally into the prepared ramekins, then place the ramekins on a baking sheet.
• Place the baking sheet into a 400 degree oven.
• Once they are in the oven, with the door shut, reduce the oven temperature to 375 degrees.
• Bake for about 25-30 minutes.
• DO NOT OPEN THE OVEN DOOR.
• If you open the oven door, the change in temperatures will cause the souffles to fall or not rise properly - resist the temptation.
• The souffles are finished when they are puff, golden brown on top, and just set in the middle.
• Serve immediately… you’ll be surprised how quickly they will start to deflate!