Try this easy-to-make souffle, with fillings of your own design, for other occasions. For this party, serve with spicy chorizo or hot Italian sausage. 6 servings. 5 med. size fresh Anaheim chilies or canned green chilies (about 6 oz.), chopped 2 onion, thinly sliced 1 garlic clove, minced 1/2 c. all-purpose flour 1/2 tsp. ground cumin 1/4 tsp. chili powder 2 c. milk 4 lg. eggs, separated Salt and freshly ground pepper 1 1/2 c. grated Monterey Jack cheese (about 5 1/2 oz.) 1 tbsp. chopped fresh cilantro Chunky tomato and green onion sauce Cilantro sprigs

Preheat oven to 325 degrees. Line 10 x 15 inch jelly roll pan with foil. Butter foil and lightly dust with flour.

Heat oil in heavy large skillet over medium low heat. Add chilies, onions, and garlic. Saute until chilies and onions are tender, stirring occasionally, about 20 minutes. Transfer to bowl.

Place flour, cumin, and chili powder in heavy medium saucepan. Gradually add milk, whisking until smooth. Cook over medium heat until thickened, stirring constantly, about 4 minutes. Beat egg yolks in medium bowl. Gradually whisk half of milk mixture into yolks. Return to remaining milk mixture in saucepan. Season with salt and pepper. Add 1/2 cup cheese and stir until melted, about 1 minute.

Place egg whites in large bowl and beat until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Add chopped cilantro and fold in remaining whites. Pour souffle mixture into prepared jelly roll pan, spreading evenly. Bake until puffed and golden brown, about 45 minutes.

Slide souffle and foil onto work surface. Sprinkle souffle with remaining 1 cup cheese. Spread chili mixture evenly over cheese, leaving 1/2 inch border on all sides. Starting from one long side, roll souffle into tight cylinder using foil as aid. Cut into 1 1/2 inch slices. Transfer to plates. Spoon warm chunky tomato and green onion sauce over. Garnish with cilantro sprigs and serve.