Mexican cooks, renowned for their festive egg entrees, show off their expertise with this puffy, rolled souffle. The airy egg mixture is baked in a jellyroll pan, then spread with sauteed onions and green chiles, and rolled up to be sliced.
Serve each slice crowned with avocado-sour cream sauce.
Presented warm or at room temperature, it makes an impressive brunch entree. Serve with fresh seasonal fruit.
(SEE avocado sauce recipe below).
Preheat oven to 325 (300 in convection) degrees.
1. 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.
2. Line a greased 10X15-inch jellyroll pan with foil (or parchment paper). Butter foil generously, then dust with flour; shake out excess flour and set pan aside.
3. Place the 1/2 cup flour in a 2-3 qt. pan. Very gradually add milk, stirring constantly, with a whisk, until smooth. Stir in salt, cumin and pepper. Over medium heat, cook, stirring, until thickened.
4. Lightly beat egg yolks, then beat in several spoonfuls of the heated sauce. Stir egg yolk mixture back into the sauce, add cheese and cook, stirring, for 1 minutes; set aside.
5. Beat egg whites until foamy; add sugar and beat until moist, stiff peaks form. Gently fold the sauce into the beaten whites just until blended.
6. Pour mixture into prepared jellyroll pan and spread evenly.
7. Bake 40-45 minutes in preheated oven, or until golden brown and puffy.
8. Immediately turn souffle out onto a wax paper-covered baking sheet; carefully remove the foil. Spread the onion mixture evenly over the souffle. Using the wax paper asa support, roll souffle into a compact cylinder.
To serve, cut roll into thick slices; ass avocado sauce to spoon over individual portions. Garnish with olives.
AVOCADO SAUCE:
1. Peel, pit and mash 1 medium-sized avocado.
2.Stir in the lime juice, green onion, garlic, sour cream, cumin and salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 283 | ||
Calories from Fat: 183 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 146.9mg | 45 % | |
Sodium 287.3mg | 10 % | |
Potassium 364.4mg | 10 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 13g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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