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Spiced Up Souffle

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Author Kath Younger


  • 1/2 stick salted butter
  • 1 teaspoon canola oil
  • 2 jalapeños deseeded and minced 
  • 4 cups fresh baby spinach
  • 3 eggs separated
  • 1/4 teaspoon cream of tartar
  • 1/4 cup all-purpose flour
  • 1 cup low fat milk
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded pepper jack cheese


  • Preheat oven to 350°F. Grease a 7-inch soufflé dish with the end of a 1/2 stick of butter.
  • Heat a skillet with cooking oil to medium heat and add jalapeños. Cook until tender, about 3-4 minutes. Add spinach and cook until wilted. Beat egg whites and cream of tartar with an electric mixer until stiff peaks form, about 5 minutes. 
  • Melt the remaining butter in a saucepan over low heat. Once melted, stir in flour and cook until bubbly. Stir in 1 cup milk and continue stirring until the mixture thickens, about 5 minutes. Season with pepper.
  • In a clean bowl, whisk egg yolks for one minute. Whisk in butter, flour and milk sauce. Add spinach, jalapeños and cheese. Mix to combine and allow cheese to melt. 
  • Stir about 1/4 of egg whites into the yolk mixture and very gently fold together. A little at a time, fold all of egg whites in and pour into greased soufflé dish. Bake for 50-60 minutes, until top is brown and puffy.