Mini-Cheddar Cheese Souffles in Tomato Shells

Name: Mini-Cheddar Cheese Souffles in Tomato Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large firm, ripe tomatoes; Salt; 2 tablespoons unsalted butter; 2 tablespoons finely chopped shallots; 2 tablespoons flour; 6 tablespoons heavy cream; 6 egg yolks; 1/2 teaspoon salt; 1/2 teaspoon Emeril's Essence, recipe follows; 1 cup finely grated cheddar cheese; 4 egg whites; Pinch cream of tartar; 1 tablespoon finely grated dry jack cheese; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

6 large firm, ripe tomatoes
Salt
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons flour
6 tablespoons heavy cream
6 egg yolks
1/2 teaspoon salt
1/2 teaspoon Emeril's Essence, recipe follows
1 cup finely grated cheddar cheese
4 egg whites
Pinch cream of tartar
1 tablespoon finely grated dry jack cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat the oven to 400 degrees F.
2
Cut the upper half from each tomato and scoop out the seeds and pulp.
3
Sprinkle insides of the tomatoes lightly with salt, and invert on paper towels to drain for 20 minutes.
4
In a small, heavy saucepan, melt the butter over medium heat.
5
Add the shallots and cook, stirring, for 2 minutes.
6
Stir in the flour, and cook, stirring, for 3 minutes.
7
Whisk in the cream, and simmer, stirring constantly, for 5 minutes.
8
Remove from the heat and whisk in the egg yolks, salt, Essence and cheddar.
9
In a bowl with an electric mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
10
Fold 1/4 of the egg whites into the cheese-egg yolk mixture.
11
Gently incorporate the remaining egg whites.
12
Spoon the batter into the tomato shells, filling them 3/4 full.
13
Place the tomatoes in a baking dish, and sprinkle 1/2 teaspoon of dry jack cheese over each.
14
Place the tomatoes in the oven and immediately lower the heat to 375 degrees F.
15
Bake until the souffles have risen and are golden brown on top, about 20 to 25 minutes (but do not open the door during the baking time).
16
Remove from the oven and serve immediately.
17
Combine all ingredients thoroughly and store in an airtight jar or container.
18
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
19
Published by William and Morrow, 1993.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 large firm, ripe tomatoes, Salt, 2 tablespoons unsalted butter, 2 tablespoons finely chopped shallots, and more.

Yes, Mini-Cheddar Cheese Souffles in Tomato Shells falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!