Green-chile and Cheddar Souffle Bites

By • December 4, 2011 • 9 Comments


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Author Notes: The basis for this recipe is my friend Marie's Green Chile and Cheese Custard Souffle. I toyed with the idea of making little individual cups in my mini-muffin tins--which though cute as a button, don't see much action in my kitchen. I added creme fraiche for tang and a little cayenne for extra spice. Here is the tasty result.creamtea

Makes 24 individual custards

  • butter for greasing the pans
  • 2 eggs
  • 1 cup milk (I used 1%)
  • 1 tablespoon creme fraiche
  • 1 pinch cayenne pepper, for extra kick, if a kick is desired
  • 1/2 cup sifted flour
  • 1/2 and up to 3/4 of a 4-oz. can diced, roasted green chiles, the larger quantity yields a spicier bite
  • 1-1/2 cup good-quality grated sharp cheddar cheese, not packed
  • Prepared salsa as an accompaniment , if desired
  1. Pre-heat oven to 375º and grease the individual cups of two nonstick mini-muffin tins, each containing 12 little cups. Each cup should hold about 1/8 c. (2 T.).
  2. In a medium bowl, with a wire whisk, beat the eggs until foamy. Add the milk and whisk to combine. Add the creme fraiche and whisk again. Add the cayenne pepper and whisk once again. Sift the flour over and whisk in- some tiny lumps will remain.
  3. Scrape the batter into a measuring cup and pour a little batter into each cup until about 1/3 to 1/2 full. Start with the smaller amount to make sure you get to fill all the cups and also to leave room for the chiles and cheese.
  4. With a teaspoon, drop a small portion of the diced chiles into each cup, dividing evenly, about 1/4 to 1/2 t. per cup. Put a few pinches of the cheese on top of the chiles. Push the cheese and chiles into the batter with a small spoon so they are slightly covered with batter and a little distributed in each cup. Place on a rack in the center of the oven and bake 15-20 minutes, or until puffed and golden, the edges nice and brown. (My oven is an older model, so when things are smelling and looking good to you, take them out--you may need less time).
  5. Remove from oven and gently remove each custard with a plastic knife or small spatula. Some of them will be a little soft, so de-pan carefully. Cool slightly on a rack to firm up--they will sink down, but that's normal. Serve hot with a small bowl of prepared salsa to spoon over, if desired (but they are also delicious without, if you prefer not to mask the flavors).

Comments (9) Questions (0)

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9 months ago JanetFL

Great idea - excited to try your recipe!

Dsc00859_2

9 months ago creamtea

If you do, let me know how it works out!

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9 months ago Jeremiah Holt, Jr.

Very nice

Dsc00859_2

9 months ago creamtea

Thank you!

Jampro

over 2 years ago Bevi

I love the yield that you get with the ingredients you use. Yummy!

Dsc00859_2

over 2 years ago creamtea

thanks, Bevi. They are pretty yummy; the kids & I finished up 2 batches on Sunday.

Lorigoldsby

over 2 years ago lorigoldsby

Mmm!

Dsc00859_2

over 2 years ago creamtea

thanks, aargersi!

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

LOVE! YUM!!!!!!!