This recipe was created for a food challenge. A friend of a friend has a great food blog called Get Stuffed (find it here), and back in 2012 I participated in a head to head competition where the secret ingredient was beer. Does it get more fun than that? There are so many recipes I wanted to try with this ingredient (while drinking this ingredient), but I’d never had an excuse until then. I couldn’t narrow it down, so I made a four course beer feast and picked my favorite recipe. Out of beer-battered fried avocado with dipping sauce, dark beer cheese soup, jalapeno popper souffles, and beer-can chicken, the favorite of the tasters was jalapeno popper souffles with sour cream and green onion sauce. Unfortunately the other recipes have been lost to history.

Jalapeno Popper Souffle

Souffle Ingredients

  • 3 jalapenos (de-seeded to your comfort level)
  • 1/3 cup canned jalapenos
  • 3/4 cup cauliflower
  • 1/2 cup onion
  • 6 slices bacon
  • Directions

    • Puree ingredients in a food processor until smooth. Cook in a saucepan on medium-low for about 15 minutes. Set aside. Cook 6 slices of bacon until crisp, chop finely. Mix half into jalapeno mixture, along with 3 Tbsp rendered bacon fat. Reserve remaining half as garnish.
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup butter
  • 2 tablespoons flour
  • 1/3 cup milk
  • 1/3 cup beer (I used Magic Hat Ourtoberfest)
  • 1/3 cup Parmesan cheese
    • Melt butter in saucepan, add flour and salt and whisk until smooth. Add milk, bring to a boil. Cook and stir for two minutes. Reduce heat, add beer and Parmesan cheese.
  • 4 eggs, separated
    • Beat egg yolks in a small bowl, add half of cooled milk mixture to eggs. Stir, and return mixture to the saucepan. Cook and stir for one minute. Add jalapeno mixture to milk mixture.
    • With a hand mixer, beat egg whites on medium-high until stiff peaks form. Carefully fold into cooled jalapeno mixture.
  • 1/4 cup grated pepperjack cheese, garnish
    • Fill souffle ramekins to ¾ full. Garnish with shredded cheese and bacon. Bake on 350 F for 30 minutes, or until tops crack and toothpick inserted comes out clean (times will vary depending on the size of ramekins).

    Sauce Ingredients

  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 2 Tbsp minced green onion
  • dash cumin
  • dash red pepper
    • Mix all ingredients until smooth. Spoon onto souffle before serving.