A soufflé is a baked, egg-based dish, originating from France in the early 18th century. A soufflé can be savory or sweet or somewhere in between depending on the ingredients.
In this month’s Country Willows recipe, Chef Hayden uses the Anaheim pepper. It originated in New Mexico but is named for the city that made it popular, Anaheim, California. This pepper is mild in flavor and heat – perfect for a delicious breakfast soufflé!
Anaheim Chili Soufflé
4 Tbsp Unsalted butter, melted and slightly cooled
10 large eggs
16 oz cottage cheese
4 cups mixed jack/ cheddar cheese
½ cup flour
1 tsp baking powder
7 oz can Anaheim chilis, diced (any mild chili can be used)
Preheat oven to 400F, generously butter 9” x 13” baking pan. In medium bowl, beat eggs- add cottage cheese, jack and cheddar cheeses- stir to combine.
Combine flour and baking powder in a small bowl and stir with a fork to blend. Sprinkle over egg mixture and whisk well- add melted butter and chilis. Stir thoroughly.
Pour all ingredients into baking pan. Cover with aluminum foil. Bake for 15 minutes. Reduce temperature to 350F and continue to bake an additional 30 minutes. During the last 10 minutes, remove foil for browning.
Remove from oven.
Makes 8-10 slices