Recipes / Tomato Chili Souffle

Ingredients

• 1 1/2 cups Furmano's Petite Diced Tomatoes, Drained
• 2 tablespoons Jalapeño Peppers, Diced
• 3 each Eggs
• 1 tablespoon Vegetable Oil
• 1 tablespoon All Purpose Flour
• 1/4 cup Heavy Cream
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Cheddar Cheese, Shredded

Preparation

1. Separate the egg yolks from the whites, reserving the whites.
2. Whisk yolks until well blended.
3. Heat oil in a pan over low heat and blend in flour.
4. Cook, stirring continuously until it starts to sizzle. Then, add heavy cream and stir to ensure there are no lumps.
5. Cook until heavy cream thickens slightly, about 1 minute.
6. Add salt, pepper, Furmano's Diced Petite Tomatoes, jalapenos and cheese.
7. Add the egg yolks and stir for another minute until well blended.
8. Remove from heat and allow to cool.
9. Preheat oven to 350 degrees.
10. Whisk egg whites in a bowl until soft peaks are formed.
11. Fold egg whites into tomato mixture.
12. Transfer mixture to ramekins and bake for 15 minutes.
13. Serve immediately when it comes out of the oven.