Ingredients:

  • 3 Tablespoons Unsalted Butter (or reserved bacon fat/butter mix)
  • 3 Tablespoons All-Purpose Flour
  • 1 cup Whole Milk (warmed slightly)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 4 slices Thick-Cut Smoked Bacon (Approx. 115 grams, diced and cooked until crisp)
  • 4 oz can (drained) Canned Green Chilies (diced)
  • 1 cup (packed) Aged Sharp Cheddar Cheese (120 grams, grated)
  • 5 Large Eggs (separated)
  • 1/4 teaspoon Cream of Tartar (optional)
  • 1 teaspoon Paprika or fine breadcrumbs (For prepping the dish)

Instructions:

  1. Preheat oven to 400°F (200°C). Generously grease the soufflé dish with softened butter and dust with paprika or fine breadcrumbs. Cook the diced bacon until crisp, drain well, and reserve 1 tablespoon of the rendered fat. Separate the five large eggs, keeping yolks and whites in separate, clean bowls.
  2. Make the Panade (Base): Melt the butter/fat mix in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Gradually whisk in the warm milk until the mixture thickens significantly into a stiff béchamel. Season generously with salt and pepper. Remove from heat.
  3. Add Flavourings: Whisk in the five egg yolks rapidly until fully incorporated. Stir in the grated cheddar cheese, drained green chilies, and crispy bacon. Set the panade aside to cool slightly.
  4. Whip the Egg Whites: Add the cream of tartar (if using) to the egg whites. Using an electric mixer, beat the whites on medium-high speed until stiff, glossy peaks form.
  5. Fold: Gently fold one large spoonful of the whipped egg whites into the panade base to lighten the mixture. Carefully add the remaining whipped egg whites and fold the whites in gently using a 'cut and fold' motion until just combined, ensuring not to deflate the air.
  6. Bake: Immediately pour the mixture into the prepared soufflé dish. Smooth the top slightly, and run your thumb around the top edge of the dish to create a small channel. Bake immediately for 30–35 minutes. Do not open the oven door during the first 25 minutes. Serve straight from the oven immediately, as the soufflé will deflate rapidly.