Mexican Souffl
A savory Mexican-inspired soufflé layered with ham, cheddar, Monterey Jack, and chilies, perfect for brunch or a hearty dinner with bold, cheesy flavors.
Ingredients
Instructions
- Preheat the oven and prepare a 9 x 9 inch pan.
- Layer the cubed ham, cheddar cheese, Monterey Jack cheese, and chopped chilies in the prepared pan.
- In a mixing bowl, beat the eggs until well combined.
- Add the evaporated milk to the eggs and mix thoroughly.
- Pour the egg mixture over the layered ingredients in the pan.
- Bake in the oven until the soufflé is puffed and golden brown, about 30 minutes.
Tips & Substitutions
For added flavor, consider substituting the ham with cooked chorizo or turkey for a lighter option. You can also use different types of cheese like pepper jack for a spicy kick. Make sure to beat the eggs thoroughly to achieve a fluffy texture in your soufflé. If you prefer a creamier texture, try adding a splash of heavy cream to the egg mixture.
Serving Suggestions
Serve the Mexican soufflé warm, garnished with fresh cilantro or sliced jalapeños for an extra kick. It pairs beautifully with a side of fresh salsa or a simple green salad. For a complete meal, consider serving it alongside Yvette'S Bean Dip or a refreshing avocado salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving, as it can make the soufflé rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Souffl contains roughly 984 calories, with 32g protein, 121g carbohydrates, and 42g fat. It is an excellent source of calcium (85% of the Daily Value), protein (63% of the Daily Value), and vitamin A (52% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1462mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the soufflé ahead of time?
Yes, you can prepare the layers and the egg mixture the night before. Just cover them separately and refrigerate. In the morning, combine and bake them for a quick breakfast or brunch option.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with an equal amount of whole milk mixed with a tablespoon of cream. This will help replicate the richness without losing flavor.
How do I know when the soufflé is done?
The soufflé is done when it is puffed up and golden brown on top. You can also insert a toothpick into the center; it should come out clean if the soufflé is fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).