Southwestern Souffle Roll Recipes

SOUTHWESTERN EGG ROLLS

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

BROCCOLI SOUFFLE ROLL

Steps:

• Steam broccoli.
• Preheat oven to 325.
• Line bottom of greased jelly roll pan with foil. Grease and lightly flour foil. Set pan aside.
• Melt butter in 3 quart pan over medium heat. Stir in flour, mustard, and salt. Cook, stirring, until bubbly.
• Gradually pour in 3 cups milk and continue cooking and stirring until sauce is smooth and thickened (8-10 min.).
• Measure out 1 cup of sauce and set aside.
• Separate eggs. Beat yolks lightly and gradually beat in all but 1 cup reserved sauce. Beat egg whites until short, stiff, moist peaks form. Fold into egg yolks mixture. Pour into prepared pan.
• Bake for 35-40 minutes or until soufflé is golden brown and center springs back when lightly touched.
• Meanwhile, in a pan over medium heat, combine 1 cup reserved sauce and 1/2 cup milk. Stir in cheese and cook, stirring until cheese is melted. Sprinkle with more mustard and salt.
• Measure out 1 cup of cheese sauce and combine with broccoli.
• When soufflé is done, immediately invert onto clean towel. Starting at one narrow end, spread broccoli mixture over 3/4 of soufflé. Using towel for support, roll up soufflé to enclose filling. Place, seam side down, on serving platter. (If not serving immediately, place in 200 oven for up to 30 min.) Reheat remaining cheese sauce over low heat and pour over roll.

SPINACH-MUSHROOM SOUFFLE ROLL

Steps:

• Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
• Grease and lightly flour; set aside Melt the butter.
• Stir in the 1/2 cup flour, salt, and pepper.
• Add milk all at once.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Remove from heat Beat the egg yolks till thick and lemon colored.
• Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
• Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
• Fold a small amount of the beaten egg whites into egg yolk mix.
• Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
• Bake in a 375°F oven about 20 minutes.
• While that's cooking cook the frozen chopped spinach and squeeze it dry.
• Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
• Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
• Heat through, stirring occasional.
• Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
• Spread spinach mushroom filling over souffle to within 1/2" of the edge.
• Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
• Slice; serve immediately.

SOUTHWEST SOUFFLE ROLL-UP (HEALTHIER!)

Steps:

• TO MAKE THE SOUFFLE: Preheat oven to 400*. Coat a 15x10" baking dish with nonstick spray. Line with waxed paper, then coat the waxed paper with nonstick spray.
• In a medium bowl, using an electric mixer set on high speed, beat the egg yolks for 5 minutes, or until thickened and lemon colored. Reduce the speed to medium and beat in the flour and salt. When incorporated, beat in the milk.
• In a large, clean bowl, beat the egg whites on high speed with clean, dry beaters until foamy. Add the cream of tartar and beat until stiff peaks form when the beaters are lifted. Fold in the yolk mixture. Spread into the prepared baking dish. Bake for 20 minutes, or until golden. Cool on a rack for 5 minutes.
• TO MAKE THE FILLING: Meanwhile, coat a large skillet with nonstick spray and warm over medium-high heat. Add the potatoes, peppers, onion, oregano, and salt and cook, stirring occasionally, for 10-15 minutes, or until tender. Stir in the turkey ham and remove from heat.
• Carefully invert the warm souffle onto a clean kitchen towel. Peel off the waxed paper. Top evenly with the filling. Sprinkle with the cheese. Beginning at a short end, roll up, jelly-roll style. Place, seam side down, on a serving plate. Serve warm or at room temperature Cut into 8 slices and serve with salsa.