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Publix Aprons

Mini Cheese Soufflés

Mini Cheese Soufflés
Total Time:
35 minutes
Active Time:
15 minutes


2 oz vintage cheddar cheese, shredded
4 tablespoons unsalted butter, divided
5 tablespoons flour, divided
1 cup whole milk
1 teaspoon kosher salt
1 tablespoon hot pepper sauce
5 large eggs


  1. Preheat oven to 375°F. Shred cheese (1 cup). Melt 3 tablespoons butter in sauté pan on medium; whisk in 3 tablespoons flour and cook 1–2 minutes or until blended.
  2. Whisk in milk, salt, cheese, and hot pepper sauce; cook 1–2 minutes, stirring occasionally, or until mixture thickens. Separate egg yolks from whites into separate bowls. Remove cheese mixture from heat; whisk in egg yolks one at a time, whisking constantly, until incorporated. Let stand to cool.
  3. Whip egg whites until medium peaks form; gently fold into cheese mixture. Coat 8 (4-oz) soufflé cups with remaining 1 tablespoon butter and 2 tablespoons flour. Fill cups evenly with mixture; bake 18–20 minutes or until mixture rises and is fluffy.

Other Preparation Methods

  • Sauté: Shred cheese (1/2 cup). Place cheese on one half of a large tortilla; top with 1/4 cup black bean salsa. Pan fry 1–2 minutes on each side or until quesadilla is golden.
  • Stovetop: Shred cheese (2 cups). Mix in medium saucepot on medium: cheese, 2 cups chopped fresh broccoli florets, 2 cups diced cooked ham, and 4 cups cooked white rice. Heat until cheese is melted and mixture is warm.

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Nutritional Information

CALORIES (per 1/8 recipe) 160kcal; FAT 13.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 140mg; SODIUM 350mg; CARB 6g; FIBER 0.00g; SUGARS 2g; PROTEIN 7g; CALC 8%; VIT A 0%; VIT C 0%; IRON 6%

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