What’s Cooking: Oaxacan Soufflé & Mango Salsa

Latin food is much more than just rice and beans and a Talent restaurant is proving just how flavorful and diverse that type of food can be. Chef Brian Bayless of Inti Restaurant shares his recipe for Oaxacan Soufflé.

9 x 12 pan
6-7 organic eggs
1 stick of butter
1 cup of milk
1 cup of flour
1 lbs of Jack cheese
1 pint of cottage cheese
8 chilies

6 to 7 lightly beaten eggs (Chef Brian Bayless says using organic can make a difference).

Add 1 cup of milk to the beaten egg mixture, and then add 1 cup of flour. Make sure to add the flour into the mixture gradually.

Then, add 1 pound of Jack cheese and 1 pint of cottage cheese. Add about 8 chilies, peeled and roasted. If you used canned chilies, make sure to wash the chilies first.

After that, take ½ stick of melted butter to the mix; use the other half to grease the pan. Pour the mixture into the pan.

Add seasoning salt and ¼ tsp of cumin on top the mixture in the pan. Put it in the oven at 375 degrees for 40-45 minutes. Soufflé should be golden brown.


Add mango salsa for a finishing touch.

1 red bell pepper
1 green bell pepper
1 cucumber
1 cup of cilantro
1 chopped Bermuda onion
2-3 mangos
Freshly squeezed limejuice

Dice all the bell peppers, cucumber, onion and mangos. Add all ingredients into mixing bowl and stir.