Camp Fire Recipe: Grandma’s Soufflé

Ok, my grandmother was a down to earth woman who did not believe in wasting anything. Growing up, milk and eggs were just for breakfast. When it came to eggs though you had a choice of fried or scrambled and that was it. Once she got married, she had a bit of freedom to try new things and a soufflé was one of those items on her food cooking bucket list. While she had a few mistakes through this process, she finally came up with a recipe by which she could be successful at with no problems. Below is a version of her recipe. I have changed it up some for Dutch oven cooking but all in all it is the same. Having said that though I do list green chilies in this recipe, which is what she used but I find that they get a bit mushy. I prefer to use jalapenos, which gives me the heat that I like. If you would prefer it to be mild then stick with the green chilies.  

Camp Fire Recipe Grandma’s Soufflé


Liquid or spray oil

1 pound each of Monterrey Jack and Extra Sharp Cheddar cheese, grated

2 4 ounce cans of green chilies, drained, seeded, and diced

4 eggs

1 Tablespoon of all purpose flour

2/3 cup of evaporated milk

½ teaspoon of salt

1/8 teaspoon of pepper

2 fresh tomatoes



  1. Build a fire to prepare the coals for cooking.
  2. Lightly grease a 12 inch Dutch oven with liquid or spray oil.
  3. Place the grated cheeses in the bottom of the Dutch oven.
  4. Top the cheese layer with prepared green chilies.
  5. Separate the eggs so that yolks are in one bowl and whites are in another. Make sure that you are using medium sized bowls for both.
  6. Using the bowl with the egg yolks, add the flour, evaporated milk, salt, and pepper. Beat the egg yolks slightly.
  7. Using the bowl with the egg whites beat them until the whites form soft peaks.
  8. Gently fold in the eggs whites into the yolks.
  9. Pour this mixture on top of the cheese/green chili layer.
  10. Cut tomatoes into thin slices.
  11. Gently push the tomatoes along the edge of the egg mixture.
  12. Place the lid on the 12 inch Dutch oven and move to a heat resistant surface.
  13. Arrange 10 coals in a circle on the heat resistant surface.
  14. Put Dutch oven on top of circle of coals.
  15. Place 18 coals on the lid.
  16. Cook for 30 minutes.
  17. Once the time has passed, check to make sure the soufflé has set. If it is still a bit on the liquid side, continue to cook for another 10 minutes.

Once the eggs are set you are ready to serve.

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Written by: sportsmenonly
Date Published: October 27, 2018

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