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1
Preheat oven to 400 degrees F.
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2
Melt 2 Tbs butter in a skillet.
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3
Add the potatoes, bell pepper, jalapeno peppers, onion, and garlic; saute for 20 min or until tender.
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4
Stir in the ham, cilantro, salt and pepper.
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5
Set aside.
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6
Whisk together 1/4 cup melted butter, flour, and 1/4 tsp salt in a heavy saucepan over low heat until smooth.
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7
Cook whisking constantly for 3 min or until bubbly.
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8
Gradually add the milk and cook over medium heat, whisking constantly, until thickened and bubbly.
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9
Remove from the heat.
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10
Beat egg yolks until thick and pale.
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11
Gradually stir about 1/4 cup of milk mixture into the yolks.
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12
Add the remaining milk mixture into the yolks, stirring constantly for 2 min or until slightly thickened.
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13
Pour into a large bowl and cool.
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14
Line a 15x10-inch jellyroll pan with parchment paper and lightly coat paper with cooking spray.
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15
Beat egg whites at high speed until stiff peaks form.
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16
Fold the egg whites into the cooled yolk batter.
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17
Pour and spread evenly in the prepared pan.
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18
Bake for 15 min or until tested clean with a toothpick.
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19
Cool in pan on a wire rack for 5 minute.
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20
Lower oven temperature to 350 degrees F.
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21
Turn out onto a cloth towel and remove the parchment paper.
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22
Return the paper to the pan.
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23
Top the souffle with the vegetable mixture and sprinkle with cheese.
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24
Beginning at the long side, roll up, jellyroll fashion.
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25
Place sean down on the paper lined pan.
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26
Bake for 10 min or until heated through and cheese melts.
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27
Slice with a serrated knife and serve with salsa.
