| 1 |
In saucepan, melt butter over medium heat. Stir in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese, chipotles, and salt and stir until cheese melts. |
| 2 |
In small bowl, lightly beat yolks. Stir some hot cheese mixture into yolks then return to pan and stir to blend. Cook and stir over low heat 1 minute longer. Remove from heat, place plastic wrap over surface, and cool to room temperature. |
| 3 |
Preheat oven to 350 degrees F. In large bowl, beat egg whites until stiff but not dry. Lightly stir about 1/4 cup whites into cheese mixture, then fold in remaining whites. Spoon into 5 to 6 cup buttered souffle dish and bake 35 to 40 minutes or until puffed and browned. Serve immediately. Pass Salsa Fresca at table, if desired. |
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