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1
Preheat the oven to 375 degrees.
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2
Butter a 1 1/2 quart souffle dish.
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3
In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over.
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4
Remove from the heat and reserve.
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5
In a second saucepan, melt the butter over low heat.
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6
Add the flour, stirring with a wooden spoon, until completely combined.
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7
Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk.
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8
When all of the milk has been added, continue cooking over low heat for 5 minutes.
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9
Add the cheese to the hot milk mixture, stirring carefully.
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10
Do not let the mixture boil or the cheese will separate.
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11
Stir in the jalapeno, salt and pepper and remove from heat.
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12
Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together.
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13
Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon.
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14
Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle.
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15
In a mixing bowl, whisk the egg whites to stiff peaks.
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16
Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites.
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17
Pour the souffle mixture into the souffle dish and bake for 45 minutes.
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18
Serve immediately.
