Cheese souffle with raspberry-Ancho sauce is one of our guest favorites. Make the cheese souffles in a blender and bake in individual souffle dishes. The raspberry-ancho sauce is a New Mexico twist that provides an unexpected surprise. It’s a little sweet with some heat from the chile in the sauce. Plate the souffles and serve immediately, because a souffle will deflate as it cools.
What type of dried chile to use?
We love Hatch chilies! Chile season is late summer into September, and nearly every grocery store has a chile roaster outside. The aroma is wonderful and chile is addictive. Green chile is picked fresh off the plants, then roasted to blister the skins off. Use green chile fresh, canned or frozen. If green chile stays on the plants longer, it turns red. The red chilies are then dried whole or ground into chile powder. To cook, reconstitute red chile with hot water or broth and puree in a blender. The most common chile varieties in New Mexico are long green “Anaheim” or “NuMex Big Jim.”
For this recipe for Cheese Souffle with Raspberry-Ancho Sauce, we like to use Ancho or Pasilla chile, which has a different flavor from the long green chilies.
Cheese souffles can be made gluten-free
To make Cheese Souffle with Raspberry-Ancho Sauce gluten-free, use a gluten-free flour for the souffles. We like Bob’s Red Mill, Cup-for-Cup, or King Arthur gluten-free flour. Don’t skip the bread crumb topping. It gives a light crunchy texture to the quiche. To make gluten-free bread crumbs, put slices of gluten-free bread out to dry to for several hours or overnight. Use a food processor to grind the bread into crumbs. Keep in a ziplock bag in the freezer.
If you’re looking for more gluten-free breakfast recipes, see our Green Chile Quiche.
Experiment with other flavors of sauces
Steve has improved this sauce with prickly pear puree, but that may not be readily available in many areas. Our friend Sue gave us the souffle recipe. She serves it on a puddle of apricot sauce. Feel free to try something new! How about blackberry-habanero sauce if you like more heat?
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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- 1/2 lb. cheddar/Monterey Jack cheese blend, shredded
- 3 eggs room temperature
- 1 cup cottage cheese
- 1/2 cup milk
- 1/2 cup flour
- 1/4 cup butter unsalted, melted
- bread crumbs fine, dry
- 1 whole ancho chile or Pasilla chile
- boiling water
- 1 tbsp. sugar
- 1 1/2 tbsp. cornstarch
- 4 oz. rasberry puree
- 1 tbsp. raspberry liqueur
Ingredients
Sunrise Cheese Souffle
Ancho-Raspberry Sauce
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- Preheat oven to 375 degrees. Spray the inside of 4 individual soufflé cups (7 oz.) with baking spray and place on a baking sheet. Divide cheese evenly into the soufflé cups.
- Combine the cottage cheese, milk, flour, butter and eggs in a blender. Process until smooth. Pour the egg mixture into the soufflé cups. Sprinkle with the crumbs.
- Bake for 35 minutes.
- Spread a puddle of sauce on the serving plate. Run a knife inside the cup. Carefully turn out each soufflé into your hand and place right-side-up on the serving plate. Serve immediately.
- Wash chile and remove stem. Place chile in a bowl with boiling water just to cover the chile; cover with plastic wrap. Soak for 15 minutes.
- Combine sugar and cornstarch thoroughly in a small bowl. Set aside.
- Place chile with 4 oz. water in a blender; blend until pureed. Run pureed chile through a food mill or sieve to strain out chile skin and seeds.
- Place chile and raspberry puree in a heavy saucepan. Bring to a simmer. Whisk sugar and cornstarch mixture into the puree; bring to a boil. Turn down the heat and simmer for a minute longer. Add Framboise; adjust for sweetness.
souffle recipe shared by Cinnamon Morning Bed & Breakfast, Albuquerque, New Mexico
