How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southwestern Soufflé Roll?

You need 17 ingredients. The key ingredients include: 2 tablespoons butter or margarine, 1 1/2 cups peeled, diced potato, 2 green bell peppers, chopped, 1 onion, chopped, and more.

Is Southwestern Soufflé Roll suitable as baking & desserts?

Yes, Southwestern Soufflé Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Southwestern Soufflé Roll?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwestern Soufflé Roll Recipe

Name: Southwestern Soufflé Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or margarine; 1 1/2 cups peeled, diced potato; 2 green bell peppers, chopped; 1 onion, chopped; 2 jalapeno peppers, minced; 4 garlic cloves, minced; 4 ounces ham, diced; 1/2 cup chopped fresh cilantro; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup butter or margarine, melted; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1 cup milk; 12 large eggs, separated; 1 cup (4 ounces) shredded Monterey Jack cheese with peppers; Garnish: fresh cilantro sprigs

1

Melt 2 tablespoons butter in a skillet; add potato and next 4 ingredients. Saute 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. Remove from heat.

3

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. Pour batter into a large bowl, and let cool.

4

Line a 15- x 10-inch jellyroll pan with parchment paper; lightly grease paper with vegetable cooking spray.

5

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter, and spread evenly in prepared pan.

6

Bake at 400u00b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes.

7

Turn souffle out onto a cloth towel, and remove paper. Return paper to pan. Top souffle evenly with vegetable mixture, and sprinkle with cheese. Beginning at a long side, roll up, jellyroll fashion; place roll, seam side down, in pan.

8

Bake at 350u00b0 for 10 minutes or until thoroughly heated and cheese melts. Slice with a serrated knife, and serve with Salsa. Garnish, if desired.

9

Filling Variations:

10

Four Cheese: 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 souffle; top with 4 (1-ounce) slices provolone cheese. Roll and proceed as directed.

11

Spinach and Feta: Sprinkle souffle 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.

12

Shrimp and Dill: Peel 1 pound medium-size fresh shrimp, and devein, if desired. Saute 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. Spread over souffle. Top with 4 (1-ounce) slices provolone cheese; roll and proceed as directed.

Southwestern Soufflé Roll

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