Corn and Green Chile Roulade
FILLING: 4 Tbsp. butter
1/2 cup finely chopped onion 4 cup kernel corn, fresh or frozen
2/2 cup mild green chilies 1 cup grated Cabot Monterey Jack cheese Salt & pepper
EGG SPONGE: 3 Tbsp. butter 6 Tbsp. flour 1 1/4 cup milk 4 egg yolks 4 egg whites
RED PEPPER PUREE: 1 red pepper 1 cup cream Salt & pepper
Make Filling. Melt butter in skillet. Add onion and saute until tender. Add corn, saute until
tender. Add green chilies and remove from heat. Season with salt and pepper and set aside. Make Egg
Sponge: Melt butter in saucepan. Add flour, cook while stirring 3 minutes. Add milk and whisk to
incorporate. Cook, stirring 5 minutes until bubbly. Whisk the egg yolks in bowl and add to the white
sauce. Remove from heat. Let mixture cool. Beat 4 egg whites until they form stiff peaks. Fold in
1/3 sauce, then fold in remaining. Line buttered jelly roll pan with parchment paper. Butter and
flour paper. Spread egg sponge evenly in pan. Bake in a 350 degree oven 25 minutes or until firm to
touch. Invert immediately onto kitchen towel. Remove paper. While still warm, sprinkle with Monterey
Jack cheese and then corn filling. Roll up from long side. Cover with towel and keep warm. Make
Sauce: Char red pepper on open flame of gas stove or under broiler. Skin should turn black. Keep
turning to blacken all sides. Place in paper bag until cool. Peel black skin off and remove core and
seeds. Chop. Place in blender and puree, adding cream until desired consistency. Season with salt
and pepper. To Serve: Slice roulade 1" thick on the bias. Spoon sauce on to serving plate and place
roulade slice on top of sauce. Garnish with sprig of cilantro. Makes eight appetizer servings
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