Southwestern Soufflé Roll

Ingredients

• 0.3 cup butter melted
• 2 tablespoons butter 
• 8 servings garnish: cilantro sprigs fresh
• 4 ounces ham diced
• 12 large eggs separated
• 2 tablespoons flour all-purpose
• 0.5 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 2  bell peppers green chopped
• 2  jalapeño peppers minced
• 1 cup milk 
• 4 ounces monterrey jack cheese shredded with peppers
• 1  onion chopped
• 0.3 teaspoon pepper 
• 1.5 cups potatoes diced peeled
• 8 servings salsa 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• whisk
• wire rack
• hand mixer
• serrated knife

Directions

1. Melt 2 tablespoons butter in a skillet; add potato and next 4 ingredients. Saut 20 minutes or until tender. Stir in ham and next 3 ingredients; set aside.
2. Whisk together 1/4 cup butter, flour, and 1/4 teaspoon salt in a heavy saucepan over low heat until smooth; cook, whisking constantly, 3 minutes or until bubbly. Gradually add milk; cook over medium heat, whisking constantly, until thickened and bubbly.
3. Remove from heat.
4. Beat egg yolks until thick and pale. Gradually stir about one-fourth of milk mixture into yolks; add to remaining milk mixture, stirring constantly. Cook over medium-low heat, stirring constantly, 2 minutes or until slightly thickened.
5. Pour batter into a large bowl, and let cool.
6. Line a 15- x 10-inch jellyroll pan with parchment paper; lightly grease paper with vegetable cooking spray.
7. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter, and spread evenly in prepared pan.
8. Bake at 400 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes.
9. Turn souffl out onto a cloth towel, and remove paper. Return paper to pan. Top souffl evenly with vegetable mixture, and sprinkle with cheese. Beginning at a long side, roll up, jellyroll fashion; place roll, seam side down, in pan.
10. Bake at 350 for 10 minutes or until thoroughly heated and cheese melts. Slice with a serrated knife, and serve with Salsa.
11. Garnish, if desired.
12. Combine 1/2 cup grated Parmesan cheese, 1/2 cup (2 ounces) shredded Monterey Jack cheese, and 1/2 cup (2 ounces) shredded mozzarella cheese, and sprinkle over souffl; top with 4 (1-ounce) slices provolone cheese.
13. Roll and proceed as directed.
14. Sprinkle souffl with 1 (10-ounce) package frozen chopped spinach, thawed and drained well; 1 (4-ounce) package crumbled feta cheese; and 1/2 cup coarsely chopped pitted kalamata olives. Toll and proceed as directed.
15. Shrimp and Dill: Peel 1 pound medium-size fresh shrimp, and devein, if desired. Saut in 1 tablespoon melted butter until pink; drain and coarsely chop. Stir together shrimp; 1 (8-ounce) package cream cheese, softened; 1/2 teaspoon salt; and 1/2 teaspoon freshly ground pepper until blended.
16. Spread over souffl. Top with 4 (1-ounce) slices provolone cheese; roll and proceed as directed.