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Southwestern Soufflé

  • Serves 12
  • Prep 15 minutes
  • Ready-In 1 hour 15 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Southwestern Soufflé

A non traditional dish offering a spicy alternative to traditional soufflés. This is very easy to prepare and is a great addition to south of the border dinner or served for brunch.



1 small loaf sourdough French bread, broken into small pieces
1/3 pound Swiss cheese, grated
1/4 pound Monterey Jack cheese, grated
2 cups milk
10 eggs, lightly beaten
2 tsp Litehouse® Instantly Fresh Salad Herb Blend 
2 teaspoons yellow mustard
Salt (to taste)
1/4 teaspoon pepper, freshly ground
1 can chopped green chilies, drained 1 cup sour cream
1/2 cup Parmesan cheese, freshly grated
1 cup Litehouse® Salsa 


In a 9 x 13 x 2-inch buttered baking dish place the pieces of bread. Sprinkle the green chilies and two cheeses on top. In a large bowl beat together milk, eggs, Litehouse freeze-dried spring onions, mustard, salt and pepper. Pour the mixture over the bread. Cover the baking dish with foil and refrigerate it overnight. Remove the baking dish from the refrigerator and let it come to room temperature. Preheat the oven to 325 °F. Bake soufflé for 1 hour or until it is firmly set. In a small bowl place the sour cream and Parmesan cheese and mix them together. Spread the mixture on top of the soufflé. Return the soufflé to the oven and bake it for 10 minutes more, or until it is lightly browned. Remove the soufflé from the oven and let it sit for 10 minutes. Cut it into squares. Place a spoonful of Litehouse salsa on top of each piece (or on the side). Serves: 12