Holiday2016: Fiesta Potato Soufflé

  • Chef: Darlene Buerger
  • Ready in: 50 minutes
  • Serves: 5 or more
  • Complexity: easy
Holiday2016: Fiesta Potato Soufflé


  • 2 tablespoon olive oil
  • 1 jalapeno pepper, finely diced, seeds removed
  • ¼ cup green onions, chopped
  • 2 tablespoons diced black olives
  • 4 cups cooked, mashed potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1-6oz container onion and chive cream cheese
  • 2 eggs
  • 1½ cup Rumiano’s Pepper Jack cheese, shredded
  • Salt and pepper, if desired


In a large skillet over medium heat sauté peppers and onion in 2 tablespoons olive oil until tender. Remove from heat. In a large bowl, mix olives, potatoes, garlic, paprika and cream cheese and 1 cup Pepper Jack cheese. Add cooked onions and peppers. Add eggs, one at a time and continue to beat until well mixed and fluffy. Pour mixture into well-greased 10 inch springform pan. Top with remaining cheese. Bake at 350 degrees for 40 minutes or until middle of cake is set. (Center will puff up) Remove from the oven and cool slightly before removing from the pan.

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