FILLING:

4 tbsp. butter
1/2 c. finely chopped onion
4 c. kernel corn, fresh or frozen
1/2 c. mild green chilies
1 c. grated Cabot Monterey Jack cheese
Salt & pepper

EGG SPONGE:

3 tbsp. butter
6 tbsp. flour
1 1/4 c. milk
4 egg yolks
4 egg whites

RED PEPPER PUREE:

1 red pepper
1 c. 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.