Souffl� Roll:
12 eggs
salt

Filling:
1 oz. package cream cheese
1 11 oz. can Mexicorn
4 oz. shredded sharp cheddar cheese

Topping:
2 C. salsa
1 T. fresh chopped cilantro

Heat oven to 350�F. Grease a 10 x 15 inch baking pan. Line with wax paper and grease well again.

In a large bowl, beat eggs with salt to taste. Pour into foil lined pan. Bake for 8 - 12 minutes or until eggs are set.

In a small pan, melt cream cheese over low heat and add corn. Stir in cheddar cheese. Remove from heat and set aside. Keep warm.

Place sheet of foil on a large cookie sheet. Grease or spray well. Immediately invert baked eggs onto foil. Loosen edges of wax paper from eggs. Carefully remove. Spread warm filling over baked eggs. Start with shorter end and roll eggs, like you would a jelly-roll.

Place seam side down on your serving platter. Top with 1/2 C. of the salsa. Serve remaining on the side.

Note: If souffl� cools too much while rolling, place it back in the oven at 350�F. for about 5 minutes or until hot.