Recipe

Southwestern Soufflé Roll Recipe

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Ingredients

12 large eggs, separated
2 green bell peppers, sliced
1 1/2 c peeled, sliced potato
1 onion, sliced
1/4 c butter or margarine, melted
2 tbsps all-purpose flour
1/4 tsp salt
2 tbsps butter or margarine
4 oz ham, sliced
1/2 tsp salt
2 jalapeño peppers, minced
1 c milk
1/4 tsp pepper
1/2 c sliced fresh cilantro
1 c (4 oz) shredded Monterey Jack cheese with peppers
4 garlic cloves, minced
Garnish: fresh cilantro sprigs
Salsa

Directions

Step #1 Melt 2 tbsps butter in a skillet; add potato & next 4 ingredients.
Step #2 Sauté 20 mins or until tender.
Step #3 Stir in ham & next 3 ingredients; set aside.
Step #4 Whisk together 1/4 c butter, & 1/4 tsp salt in a heavy saucepan over low heat/flame until smooth; cook, flour, whisking constantly, 3 mins or until bubbly.
Step #5 Gradually add milk; cook over med-heat/flame, whisking constantly, until thickened & bubbly.
Step #6 Remove from heat.
Step #7 Beat egg yolks until thick & pale.
Step #8 Gradually stir about one-fourth of milk mixture into yolks; add to remaining milk mixture, stirring constantly.
Step #9 Cook over medium-low heat, stirring constantly, 2 mins or until slightly thickened.
Step #10 Pour batter into a large bowl, & let cool.
Step #11 Line a 15- x 10-inch jellyroll pan with parchment paper; lightly grease paper with vegetable cooking spray.
Step #12 Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter, & spread evenly in prepared pan.
Step #13 Bake at 400° for 15 mins or until a wooden pick inserted in center comes out clean.
Step #14 Cool in pan on a wire rack 5 mins.
Step #15 Turn soufflé out onto a cloth towel, & remove paper.
Step #16 Return paper to pan.
Step #17 Top soufflé evenly with vegetable mixture, & sprinkle with cheese.
Step #18 Beginning at a long side, roll up, jellyroll fashion; place roll, seam side down, in pan.
Step #19 Bake at 350° for 10 mins or until thoroughly heated & cheese melts.
Step #20 Slice with a serrated knife, & serve this with Salsa.
Step #21 Garnish, if desired.
Step #22 Filling Variations:Four Cheese: Combine 1/2 c grated Parmesan cheese, & 1/2 c (2 oz) shredded mozzarella cheese, 1/2 c (2 oz) shredded Monterey Jack cheese, & sprinkle it over soufflé; top this with 4 (1-oz) slices provolone cheese.
Step #23 Roll & proceed as directed.
Step #24 Spinach & Feta: Sprinkle top soufflé with 1 (10-oz) package frozen sliced spinach, thawed & drained well; 1 (4-oz) package crumbled feta cheese; & 1/2 c coarsely sliced pitted kalamata olives.
Step #25 Toll & proceed as directed.
Step #26 Shrimp & Dill: Peel 1 lb medium-size fresh shrimp, & devein, if desired.
Step #27 Sauté in 1 tbsp melted butter until pink; drain & coarsely chop.
Step #28 Stir together shrimp; 1 (8-oz) package cream cheese, softened; 1/2 tsp salt; & 1/2 tsp freshly ground pepper until mixed.
Step #29 Spread over soufflé.
Step #30 Top with 4 (1-oz) slices provolone cheese; roll & proceed as directed.
Enjoy the Southwestern Soufflé Roll recipe

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