Santa Fe Souffle Roll

by Sarah Landes

Roll:
12 eggs
1/2 tsp. salt

Filling:
8 oz. pkg. cream cheese
11 oz. can Green Giant Mexicorn, drained
4 oz. shredded cheddar cheese topping.

Topping:
2 c. salsa
1 Tbsp. chopped, fresh, cilantro

Heat oven to 350°. Grease a 15 x 10 x 1″ jelly roll pan. Line with waxed paper and generously grease again on top of paper. In large bowl, beat eggs with salt. Pour in paper- lined pan. Bake for 8 to 10 min. or until eggs are set. Meanwhile, melt cream cheese in saucepan over low heat. Add corn mixture and cheddar cheese. Stir until cheese is melted; remove from heat, set aside and keep warm. Place sheet of foil on large cookie sheet, grease lightly and immediately invert baked eggs onto foil. Loosen edges of waxed paper from baked eggs and carefully remove. Spread warm filling evenly over baked eggs; starting with shorter end, roll up eggs using foil as a guide. (Do not roll foil into egg.) Place seam side down on serving platter. Discard foil ; top with 1/2 c. of salsa and cilantro. Serve scuffle roll with remaining salsa. (Cut in 1 in. slices to serve.) Makes 8 servings. *If soufflé cools while rolling, place in oven at 350° for 6 to 8 min.*