There’s something about the word “soufflé” that is just … intimidating. So many rules. Like … you can’t open the oven door for the first twenty minutes. WTF? Don’t walk too hard. (How hard is too hard, and now I’m super focused on the way I walk. Also super focused on the way everyone walks.) The command to not make any sudden movements has me suddenly looking like I’m practicing Tai Chi while making eggs.
So when I came across this recipe for chili and cheese soufflé, I knew I was going to adapt it. I also knew there was no effin’ way I was using the s word in the title of the recipe. Suck it, soufflé fans.
The result is a win.
Egg dishes are a big thing with me. They’re my basic breakfast at work all week. I’ll tweak some quiche recipe, or some frittata recipe to be for a full dozen eggs, mix it all up and pour the result into muffin tins. I end up with 12 egg muffins. Basically a week’s worth of breakfasts at an astonishingly budget-friendly price.
This recipe gave me enough mixture to pour into the muffin tins with some left over. So I grabbed three smallish ceramic ramekins and poured off the rest. I’ll never use the muffin tins again.
On to the recipe:
- 2 cloves of garlic, minced
- 1 teaspoon salt (I got all fancy with Hawaiian black volcanic salt, but that’s basically just because I had it. Use whatever salt you like. Use more. Use less. Do you.)
- 4 poblano chiles, roasted, de-stemmed and de-seeded. (Yeah, you gotta roast them yourself. Stick em on a baking sheet and pop them under the broiler. Turn them when they get brown bubbles on the skin and roast them on the other side. Or, if you cook with gas, you can put them on the flame. Just watch and turn them as necessary. Totally guessing at that based on what I’ve seen on Chopped.)
- 1 dozen eggs
- 1 pint heavy whipping cream
- 1/2 cup finely diced onion
- Pepper to taste
- 8 oz pepper jack cheese, shredded
Preheat the oven to 375°.
Let’s pretend you already roasted those peppers. Cut off the stems, get rid of the seeds, and give them a chop. Toss everything in a bowl. Stir with a whisk just until the yolks are nicely scrambled.
Pour into as many ramekins as necessary. I’m thinking 8-10. Or go with a 12 muffin tin and pour what’s left into ramekins. I mean, really, just pour this shiz into something so you can bake it.
I’d like to tell you I know how long you have to cook it, but since I really don’t know what you poured it into, I can’t. Also, I didn’t pay attention to how long I cooked mine. So my advice is this: make the mixture when you start watching Episode 5 of Deadly Class (it’s the LSD episode, so if you miss parts of it, it won’t matter, because the entire episode is just a really bad trip.) Pour it into the things you’re going to pour it into and pop said things into the oven. Go watch the rest of the episode, then check on it. The muffin tin ones will probably be done, so take those out, but the ramekin ones need some more time … but not enough time for another episode of Deadly Class. Parks and Rec will be a better choice.
Don’t look at me like that. This is a scientifically proven method of timing things and stuff.
Eat one of the muffins (if you made muffins) when it’s still hot enough to sear off a few taste buds. Delicious. Store the rest in the freezer or fridge, depending on how fast you’re going to eat it.