Mexican Cheese Soufflé

When I think of comforting dishes, the Mexican Cheese Soufflé always comes to mind. It’s one of those recipes that takes me back to summer gatherings with friends and family, where we would sit together, sharing stories and laughter over a sumptuous meal. Imagine the aroma wafting through the kitchen, the golden crust of the soufflé rising majestically, and the rich, cheesy goodness waiting to be devoured. Every bite of this soufflé encapsulates the essence of warmth and camaraderie, making it a perfect centerpiece for any meal. I remember the first time I made this dish; it was a sunny afternoon, and the thought of indulging in a cheese soufflé filled with Monterey Jack and Cheddar cheese made my heart skip a beat. It wasn’t just about cooking; it was about creating memories. Now, I want to share this journey with you, so you too can experience the joy of making and sharing this delightful dish.

What You’ll Need for Mexican Cheese Soufflé

The ingredients for the Mexican Cheese Soufflé blend together to create a harmonious balance of flavors and textures. Each component plays a significant role, contributing to the overall taste and experience of the dish. You’ll find that the freshness of the corn pairs beautifully with the heat of the jalapeños, while the creamy cheeses bind everything together in a delightful way.

• 2 medium onions, sliced
• 2 tablespoons unsalted butter
• 2 whole fresh jalapeño chiles, cut into halves lengthwise, seeded, and cut into strips
• 2 medium garlic cloves, minced
• 1½ cups fresh corn kernels, cut off the cob
• salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1¼ cups (5-ounces) shredded Monterey Jack cheese
• ⅔ cup shredded sharp Cheddar cheese
• 6 extra-large eggs, lightly beaten
• ½ cup milk

Cooking Method for Mexican Cheese Soufflé

Cooking the Mexican Cheese Soufflé is a delightful experience filled with fragrant aromas and the anticipation of a delicious meal. Follow these simple steps to create your soufflé that will impress everyone at the table.

1. Preheat your oven to 350°F. This initial step is crucial as it ensures your soufflé will rise beautifully.
2. In an ovenproof skillet, melt 2 tablespoons of unsalted butter over low heat. Add the sliced onions and cook until they become tender but not brown. This should take about 5 to 7 minutes. The sweetness of the caramelizing onions will enhance the soufflé’s flavor.
3. Next, stir in the jalapeños and garlic. Cook for an additional 2 minutes, stirring constantly. Your kitchen will start to fill with an enticing aroma that makes your mouth water.
4. Add the fresh corn, along with salt and pepper to taste. Mix well, allowing the flavors to mingle. Continue cooking for 1 more minute, stirring frequently, so everything is evenly coated.
5. Transfer about two-thirds of the corn mixture into a bowl. This will be layered in the soufflé later.
6. Stir the remaining butter into the corn mixture still in the skillet. Spread this mixture out to cover the bottom of the skillet evenly.
7. In a mixing bowl, toss together the Monterey Jack cheese and Cheddar cheese. This blend is what makes the soufflé creamy and cheesy.
8. Sprinkle one-third of the cheese mixture over the corn mixture left in the skillet. Spoon half of the remaining corn mixture (from the bowl) on top of the cheese, followed by half of the remaining cheese.
9. Top this with the last of the corn mixture from the bowl, layering it carefully to keep the soufflé intact.
10. In another bowl, whisk together the eggs, milk, salt, and pepper until blended. Pour this mixture over the prepared layers, ensuring everything is soaked up.
11. Finally, sprinkle the rest of the cheese over the top of the soufflé. It’s time to bake! Place the skillet in the preheated oven and bake for about 25 minutes, or until the soufflé is puffed and brown. You’ll know it’s ready when it’s beautifully risen and golden.
12. Serve hot or at room temperature. Enjoy every cheesy bite!

Change It Up

If you’re thinking about personalizing the Mexican Cheese Soufflé, here are some great ideas to get you started.

• Spice it up: If you love heat, add more jalapeños or even some diced serrano peppers for an extra kick.
• Herb it up: Fresh herbs like cilantro or chives can add a refreshing note to your soufflé.
• Different cheeses: Try using Monterey Jack alone for a milder flavor or add pepper jack for a spicy twist.
• Add vegetables: Feel free to include other vegetables like spinach or bell peppers to add color and nutrition.
• Serving style: Serve the soufflé with a fresh side salad or roasted vegetables for a complete meal.

Serving This Mexican Cheese Soufflé

When it comes to serving the Mexican Cheese Soufflé, the possibilities are endless!

• Perfect for brunch: This soufflé makes a fabulous brunch dish, paired with fresh fruit and pastries.
• Great for lunch: Enjoy it alongside a simple green salad for a light lunch option.
• Family gatherings: Serve it during family gatherings for a meal that everyone will rave about.
• Seasonal pairings: It’s especially delicious in the summer when corn is at its peak season.
• Leftover ideas: Store any leftovers in an airtight container in the fridge and enjoy them for quick lunches throughout the week.
• Reheating: Reheat in the oven to maintain its fluffy texture. Avoid microwaving to keep it from becoming rubbery.
• Serving temperature: This dish is versatile; it can be served hot, warm, or even at room temperature, allowing you to prepare it ahead of time.

FAQ

Conclusion

The Mexican Cheese Soufflé is not just a meal; it’s a heartfelt creation that brings loved ones together around the table. Its fluffy texture, combined with the rich flavors of cheese and fresh ingredients, makes it a dish everyone will cherish. I encourage you to try making this soufflé for your next family gathering or casual weeknight dinner. Trust me, once you see it rise in the oven and smell its delicious aroma, you’ll be hooked. So gather your loved ones, share the joy of cooking together, and enjoy every cheesy bite of this delightful dish!

Mexican Cheese Soufflé

The ultimate comfort food, the Mexican Cheese Soufflé is rich, cheesy, and oh-so-delicious. This easy weeknight dinner will have everyone asking for seconds! Make it tonight and enjoy a taste of summer in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium onions sliced
• 2 tablespoons unsalted butter
• 2 whole jalapeño chiles cut into halves lengthwise, seeded and cut into strips
• 2 medium garlic cloves minced
• 1½ cups fresh corn kernels cut off the cob
• to taste salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1¼ cups shredded Monterey Jack cheese (5-ounces)
• ⅔ cup shredded sharp Cheddar cheese
• 6 extra-large eggs lightly beaten
• ½ cup milk

Equipment

• Oven
• Baking Sheet
• Blender
• Skillet
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat the oven to 350°F.
2. Cook the onions in 2 tablespoons of butter in an ovenproof skillet over low heat until tender but not brown. Stir in the jalapeños and garlic and cook for 2 minutes, stirring constantly. Add the corn, salt, and pepper and mix well. Continue cooking for 1 minute, stirring frequently.
3. Transfer ⅔ of the corn mixture into a bowl. Stir the remaining 2 tablespoons of butter into the rest of the corn mixture in the skillet, and spread it out to cover the bottom of the skillet.
4. Toss the Monterey Jack cheese and Cheddar cheese in a bowl.
5. Sprinkle ⅓ of the cheese mixture over the corn mixture left in the skillet and then spoon ½ of the remaining corn mixture (from the bowl) on top of the cheese. Sprinkle with ½ of the remaining cheese mixture and top with the remaining corn mixture from the bowl.
6. Whisk the eggs, milk, salt, and pepper in a bowl until blended and pour over the prepared layers. Sprinkle with the rest of the cheese. Bake for 25 minutes or until puffed and brown. Serve hot or at room temperature.

Notes

• Tip: To save time, use a couple of tablespoons of canned chopped chiles instead of fresh jalapeño.
• Tip: If you're counting WW Points be sure to use low fat cheeses in this recipe.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.