Southwest Souffle Roll Up Healthier Recipes

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth. , In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes., In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan. , Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight., In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving., To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.

Steps:

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