Baja Souffle Roll
|Salad oil||2 Tablespoon|
|Onions||2 Large, thinly sliced|
|Garlic||1 Clove (5 gm), pressed / minced|
|Canned diced green chiles||7 Ounce (1 Can)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Eggs||4 , separated|
|Shredded jack cheese||1⁄2 Cup (8 tbs)|
|Avocado sauce||3 Tablespoon|
|Pitted ripe olives||5|
In a wide frying pan over medium heat, add oil.
When oil is hot, add onion and garlic and cook until onion is limp.
Stir in chiles, then set aside.
Line a greased 10 by 15-inch jellyroll pan with foil.
Butter foil generously, then dust with flour; shake out excess flour and set pan aside.
Place the 1/2 cup flour in a 2 or 3-quart pan.
Very gradually add milk, stirring constantly with a wire whip until smooth.
Stir in salt, cumin, and pepper.
Place over medium heat and cook, stirring, until thickened.
Lightly beat egg yolks, then beat in several spoonfuls of the heated sauce.
Stir egg yolk mixture back into sauce, add cheese and cook, stirring, for 1 minute; set aside.
Beat egg whites until foamy; add sugar and beat until moist, stiff peaks form.
Gently fold sauce into beaten whites just until blended.
Pour mixture into prepared jellyroll pan and spread evenly.
Bake in a preheated 325° oven for 40 to 45 minutes or until golden brown and puffy.
Immediately turn souffle out onto a wax paper-covered baking sheet; carefully remove foil.
Spread onion mixture evenly over souffle.
Using the wax paper as support, roll souffle into a compact cylinder.
To serve, cut roll into thick slices; pass avocado sauce to spoon over individual servings.
Garnish with olives.