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RANCH HOUSE™ Chicken Chili and Cheese Soufflé

Ranch House Chicken Chili and Cheese Soufflé

Gluten Free:
No
Serving Size:
8
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Intermediate
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Ingredients

This recipe is recommended for 8 servings
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard or spicy mustard
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon ground nutmeg
  • 1 cup evaporated milk
  • 1 (15-ounce) can STAGG® Ranch House® Chicken Chili
  • 1/2 cup grated Cheddar cheese
  • 3 large eggs, separated

Directions

  1. Heat oven to 350°F. Grease 1 1/2-quart soufflé dish.
  2. In saucepan, melt butter. Add flour, salt, mustard, cayenne and nutmeg; stir until smooth. Gradually add evaporated milk; cook and stir over medium heat until thickened. Add chili and cheese; remove from heat. Stir until cheese is melted.
  3. In small bowl, beat egg yolks. Slowly pour egg yolk mixture back into chili mixture, stirring briskly. In separate bowl, beat egg whites until stiff peaks form. Carefully fold chili mixture into egg whites.
  4. Pour chili mixture into soufflé dish. Bake 35 to 40 minutes or until soufflé is puffed and golden.