Cheddary Cheese and Sun-Dried Tomato Souffle

Steps

• 1

  Heat oven to 350°F. Spray and lightly flour 1-quart souffle dish. Cut 24x12-inch sheet of foil; fold into thirds to form 24x4-inch rectangle. Place foil around top of dish with 1 inch inside dish and 3 inches above rim; secure with masking tape on outside of dish. Spray inside of foil.
• 2

  In small bowl, beat egg yolks slightly. Set aside. Melt butter in medium skillet over medium heat. Add flour and salt; cook and stir until smooth. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
• 3

  Gradually add about 1/4 cup hot mixture to egg yolks; mix well. Return saucepan to heat; gradually add yolk mixture to milk mixture in saucepan, cooking and stirring until well blended. Stir in cheese until melted. Stir in tomatoes and chives. Remove from heat.
• 4

  In medium bowl, beat egg whites until stiff. Fold into cheese mixture. Carefully pour into sprayed and floured dish.
• 5

  Bake at 350°F. for 35 to 40 minutes or until souffle is puffed and top is golden brown. Serve immediately.