Recipe - Make-Ahead Cheese And Chile Souffle

One fourth cup Butter or margarine
One fourth cup Flour
1 cup Milk
6 ounce Cheddar cheese; shredded
4 tablespoon Bottled hot chile salsa; or
to taste
One half teaspoon Salt
6 Eggs; separated

1. Preheat oven to 375 degrees F. Lightly butter an 8cup souffle dish; set
aside.

2. In a medium saucepan over medium heat, melt butter. Whisk in flour until
mixture is smooth. Whisk in milk.

3. Whisk sauce over mediumhigh heat until it boils and thickens. Remove
pan from heat.

4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.

5. In large bowl of electric mixer, beat egg whites until they hold soft,
moist peaks. Stir one fourth of whites into cheese mixture to lighten it;
fold in remaining whites.

6. Pour mixture into prepared souffle dish and bake in preheated oven 30 to
40 minutes.

* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover
surface of mixture with wax paper and refrigerate up to 24 hours. Put egg
whites in a bowl, cover, and refrigerate. To complete dish, bring cheese
mixture and egg whites to room temperature (this can be done quickly in a
microwave oven at a low setting) and continue with steps 5 and 6.
(Refrigeration is not necessary if recipe is prepared only a few hours in
advance.)

To make ahead and freeze: Prepare recipe through step 5. Wrap
freezertooven souffle dish in aluminum foil. Label, date, and freeze up
to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put
souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55
minutes. Souffle will be puffy and the top well browned. Serve immediately.
NOTES : surprisingly light and delicious