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“I have not made this yet, due to the fact that I don't have a jellyroll pan. But you can bet it is one of the first recipes on my list when I do get one!! From Southern Living.”
1hr 53mins

Ingredients Nutrition


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

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