INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish;
set aside. In a medium saucepan over medium heat, melt butter. Whisk
in flour until mixture is smooth. Whisk in milk. Whisk sauce over
medium-high heat until it boils and thickens. Remove pan from heat.
Add cheese, salsa, and salt; stir until cheese melts. Beat in egg
yolks. In large bowl of electric mixer, beat egg whites until they
hold soft, moist peaks. Stir one fourth of whites into cheese mixture
to lighten it; fold in remaining whites. Pour mixture into prepared
souffle dish and bake in preheated oven 30 to 40 minutes.    Timesaver
Tip: To make ahead: Prepare recipe through step 4. Cover  surface of
mixture with wax paper and refrigerate up to 24 hours. Put  egg whites
in a bowl, cover, and refrigerate. To complete dish, bring  cheese
mixture and egg whites to room temperature (this can be done  quickly
in a microwave oven at a low setting) and continue with steps  5 and 6.
(Refrigeration is not necessary if recipe is prepared only a  few hours
in advance.)  To make ahead and freeze: Prepare recipe through step 5.
Wrap  freezer-to-oven souffle dish in aluminum foil. Label, date, and
freeze up to 2 months. To serve, preheat oven to 375 degrees F.  Remove
foil and put souffle dish directly into oven from freezer; do  not
thaw. Bake 50 to 55 minutes. Souffle will be puffy and the top  well
browned. Serve immediately. NOTES : surprisingly light and  delicious

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