Brunch Jalapeno and Cilantro Cheese Souffle

Quite a discovery this weekend as we realized how souffles are good and easy to make . This is actually our own recipe but feel free to modify it with the cheese and herb combination you have at hand.

If you want to impress, make it in 6 6 oz ramequins but it also works well in an 8 inch pyrex dish.

Serve with a salad of baby greens and some fresh fruit.


1 tablespoon melted butter
2 tablesppons grated parmesan cheese (you could also use ground toasted nuts of your choice)
3 tablespoons butter
1/4 all purpose flour
1 cup milk
1 cup grated hot pepper Monteret Jack cheese
4 eggs, whites and yolks in separate bowls)
1/3 cup fresh minced cilantro
1 jalapeno pepper, minced very thin (omit if you change the cheese and/or the herb)
Freshly ground salt and pepper

Pre-heat the oven to 350 degrees Fahrenheit. Use the melted butter to grease the chosen dish(es) and evenly distribute the Parmesan cheese over the butter.

In a small pot, melt the butter, add flour and cook for 1 minute while stirring constantly.

Add the milk. Bring to a boil and cook while stirring for three minutes. Add the cheese and stir until melted. Set aside until temperature has reduced to lukewarm.

Whisk in the egg yolks, the cilantro and the jalapeno pepper.

In a bowl, beat the egg whites with a pinch of salt until firm. In 3 batches, delicately fold the whites into the cheese mixture.

Pour into the baking dish(es) and bake 20-25 minutes.