Soufflé au Fromage

The classic cheese soufflé. Commonly seen at bistros and cafes everywhere, you can serve this French baked egg and cheese dish as the main course or a side for any meal of the day.

Elegant, simple, and delicious, you can certainly impress with a well-baked soufflé. There are several imperative things to know when making a soufflé that I show you to prevent the usual first-time mistakes.

A soufflé or charlotte mold and hand mixer are useful for this recipe, but I’ll show you how to make a soufflé without any special equipment. Ready for brunch? The recipe is below so let’s get started!

Ingredients for 4 servings:

  • 3 tablespoons of unsalted butter
  • 2 tablespoons of flour
  • 1/2 cup of milk
  • 1/2 cup of water
  • 4 eggs separated (see #5 below before separating)
  • 1-1/2 cups of grated Gruyère or Emmental cheese
  • Salt, pepper, and grated nutmeg
  1. Melt 2 tablespoons of the butter in a saucepan over low heat. Add in the flour and stir for several minutes; do not let the mixture brown.
  2. Stir in the milk and water and cook on low for 5 or six minutes, stirring continually so the milk doesn’t burn.
  3. Remove from heat, season with salt, and let cool while preparing the rest of the ingredients.
  4. Preheat the oven to 375°.
  5. Separate eggs by placing 3 egg whites in a clean mixing bowl. Beat with a whisk (or electric blender) until very firm.
  6. In a separate clean bowl, beat the 4 egg yolks. Stir into the béchamel. Add grated cheese and season with salt, pepper, and nutmeg.
  7. Using a rubber spatula, very carefully fold egg whites into the sauce. Over-mixing at this point will remove air in the egg whites and this makes a flat soufflé.
  8. Butter a 6 cup round dish with straight sides and gently pour the mixture until 3/4 full.
  9. Bake for 20 minutes or until the top is browned. This can vary depending on what you are baking in (less for a smaller container, more time for a larger one). Serve right away.


You can use any container for baking these, but a few things will help. Make sure the inside surface is smooth and has straight sides, and is taller than wide. Think of a coffee cup shape (which is perfect for this by the way).

Do not over-fill the baking container. If mixed properly, the soufflé will rise quite significantly, and if over-full, it may want to fall over (not good).

You must beat the egg whites vigorously to get stiff peaks and be very gentle when folding into the béchamel. You do not want to lose the micro air-pockets created – this is a common mistake and makes a less spectacular soufflé.

It is normal for the soufflé to deflate somewhat after it comes out of the oven. The difference between this and over-mixing is that it will not rise very much while baking and will be much denser if over-mixed, while the properly baked soufflé will have a very light and airy texture.

If you like this recipe, please let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

Success! You're on the list.

Homemade Cheese Enchiladas

Cheese enchiladas are a classic Mexican dish that can be very quick and easy using prepared sauce and tortillas, or it can be a standout dish when made from scratch. If you are used to using store-bought tortillas and sauce, this will be a significant improvement from that.

I’ll show you how to make the sauce and tortillas to make this simple dish one of your favorites.

There is nothing wrong with using prepared sauce and tortillas. You can skip past those sections if you want, but what fun is that?

To make Corn Tortillas:

  • 2 cups of Masa Harina (Mexican corn flour)
  • 2 cups of warm water
  • 1/2 teaspoon of salt
  1. Mix the flour and salt in a mixing bowl.
  2. Add half the water and mix. Once all the water is absorbed, add about a tablespoon of water at a time and mix until a smooth dough forms. The dough should be pliable and not sticky.
  3. Pull about a two-inch diameter ball (slightly larger than a golf ball; this amount makes about 12) and roll until smooth in your palms.
  4. Place a piece of wax paper on a countertop or hard surface, and place the ball of dough in the center.
  5. Place another piece of wax paper on top of the ball, and using the bottom of a smooth casserole dish (clear works best so you can see the tortilla) and press firmly until the dough ball is flattened and thin, about 7 inches in diameter.
  6. Place the flattened dough on a hot and dry skillet for about 45 seconds on each side to cook the dough into a tortilla.

To make the Enchilada Sauce:

  • 2 tablespoons of vegetable oil
  • 5 ancho chiles (dried)
  • 1 small white onion, diced
  • 4 cloves of garlic, diced
  • 1 cup of tomato sauce
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of marjoram
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cocoa powder
  • 1 tablespoon of sugar
  • 1 cup of water reserved from soaking ancho chiles
  1. Cut the stem off the chiles and shake out any loose seeds. You do not have to get them all, just what freely falls out.
  2. Toast the chiles in a hot and dry skillet for 2-3 minutes on each side and flip as soon as they start smoking.
  3. Place the toasted chiles in a bowl of warm water for 20 minutes.
  4. Cook onions and garlic in a frying pan with the oil until translucent, about five minutes.
  5. Remove the chiles from the water and roughly chop.
  6. Place the onions and garlic, tomato sauce, chiles, all spices, salt, sugar, and 1 cup of water reserved from the chiles in a blender or food processer. Blend until smooth. Add more water if needed to get a smooth but thick consistency. Taste and correct seasoning.

To make the Enchiladas:

  • 8 corn tortillas
  • 2 cups of enchilada sauce
  • 6 ounces of shredded monterey jack cheese
  • Sliced onion for garnish
  1. In a small skillet, pour enough vegetable oil to get about 1/2″ depth and warm on medium-high.
  2. Once the oil is hot, place a single tortilla with tongs in the hot oil for about 5 seconds, and flip for 5 seconds more. You are not cooking the tortilla, just coating it in hot oil. Place on a paper towel to dry. This makes the tortilla pliable and less likely to break when rolling.
  3. Fill the tortilla with shredded cheese and carefully roll, leaving the overlapped seam on the bottom. Spread a thin layer of the sauce in a casserole dish, then lay the rolled enchiladas on top.
  4. Once the dish is full, spread a layer of sauce on top, followed by more shredded cheese to your liking.
  5. Place in a 350° oven for 20 minutes. Garnish with onion before serving.


It may take a little practice to get the raw tortillas thin enough and to find the technique for not ripping them when picked up. Once you have done a few it comes naturally.

You can adjust the sauce to your liking. Experiment with more or less tomato sauce, dried chiles, and amounts and types of spices to suit your taste. You can also try using chicken or beef stock instead of the reserved chile liquid.

You can also use different cheeses depending on your preference and availability. Cheddar, mozzarella, and a variety of Mexican cheeses work as well.

If you like this recipe, let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

Success! You're on the list.

Sesame Cheddar Crackers

These cheese wafers have a crispy texture and savory flavor and make a perfect appetizer, snack, or addition to the charcuterie board. You will love how easy these are to make plus you only need a few ingredients and a great alternative to the store-bought processed cheese crackers. Give these a try, you won’t be disappointed!

Ingredients for about 40 Crackers

  • 4 oz. good quality cheddar cheese
  • 6 Tbsp. melted butter
  • 1/4 c sesame seeds
  • 1 cup all-purpose flour
  • 1 Tbsp. Worcestershire sauce
  1. Toast sesame seeds in a dry non-stick pan over medium-high heat until golden-brown, about 7 minutes.
  2. In a mixing bowl, mix shredded cheese and butter.
  3. Mix flour, toasted sesame seeds, and Worcestershire sauce and mix with a spatula until a slightly sticky dough is formed. Add more flour in small increments if dough is still too wet.
  4. Cover dough and chill for at least an hour or up to overnight.
  5. Lightly flour your work surface, and roll out dough with a floured rolling pin until the dough is consistent thickness, about 1/8″.
  6. Cut with 2″ round cookie-cutter (or any size/shape cutter you like)
  7. Bake at 350°F for 15 minutes or until the edges just start to turn brown


When rolling out the dough you want the consistency of something similar to cookie dough, so don’t leave it out too long before rolling or roll it out directly from the refrigerator. Also, make sure to keep a close eye while baking, as only a minute too much can burn them. You can easily make this dough a day ahead as well for convenience. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!