Green Chile Soufflé

Since moving from New Mexico, I've found in most homesick during the fall. So many wonderful and unique events occur between September and November: the Albuquerque International Balloon Fiesta, The Grecian Festival, and The New Mexico State Fair. However, one of my favorite things about fall in New Mexico is the smell of roasting green chile. The intoxicating and unmistakable smell fills the air of every grocery store and super market and every New Mexican knows that smell means fall is here. 

I am extremely fortunate to have a grocer here in Raleigh that sells fresh Hatch green chiles and I have roasted, peeled and chopped roughly 6 pounds of it since the beginning of September; safe to say I'm set for awhile. The smell of them roasting under the broiler is as close as I'll get to the Real smell for awhile so it'll have to do. 

To use some of my chile, I decided to consult the New Mexican cookbook my dear friend Crystal and her husband, Cel bought me as a going-away gift: The Best From New Mexico Kitchens published by New Mexico Magazine.  This cookbook contains a diverse collection of recipes sent into the magazine including restaurant standards, timeless classics, and new favorites. 

Green Chile Soufflé 

5 egg whites

1/2 C shredded Parmesan cheese 

4 egg yolks 

3 Tbsp butter 

3-5 Tbsp flour 

1 C hot milk

1/2 Tsp salt, plus a pinch, divided 

1/4 Tsp dry mustard 

Pinch cayenne 

1/4 Tsp Worcestershire Sauce 

1 C shredded sharp cheddar cheese 

1/2 C green chile 

Separate egg whites and yolks. Place whites in a 4 Quart bowl and let stand at room temperature for 1 hour. 

Preheat oven to 400 degrees. 

Butter 1 1/2 quart soufflé dish (or in my case,  a 1 3/4 quart Corningware casserole dish) generously. Sprinkle the sides and bottom evenly with Parmesan cheese. 

In a heavy saucepan over low heat, melt butter and add flour. Whisk until boiling. 

Heat milk in microwave. 

Remove the roux from heat and whisk in milk and beat until combined. 

Add in 1/2 Tsp salt, mustard, cayenne and Worcestershire. Return to heat and cook 1 minute, whisking constantly until the mixture is thickened. 

Remove from heat and add in egg yolks one at a time, completely combining before the next addition. 

Pour mixture into a large bowl. 

Beat egg whites with a pinch of salt until stiff peaks form. Add one large spoonful to the egg yolk mixture and combine.

Add all but 2 Tbsp of the cheddar cheese and all the green chile to the egg yolk mixture and combine. 

Fold remaining egg whites into the yolk mixture using a rubber spatula. 

Pour into soufflé dish and smooth the top. Sprinkle the top with the remaining cheddar cheese. 

To help the "crown" form on the soufflé, run a silver knife in a circle about 1 inch from the rest of the dish. 

Reduce the heat to 375. Place in the center of your oven and bake for 35-40 minutes or until a knife inserted in the side of your dish comes out clean. 

Well, Edna Turner of Santa Fe, (the creator of this recipe) I don't know who you are or how you created this recipe but I love you! The soufflé was spectacular! Eggy, cheesy, spicy, fulfilled my chile craving, and definitely helped in my recent homesickness. I would absolutely make this recipe again and another big thank you to Crystal and Cel for this fantastic cookbook!