Wild Seafood Omelet Roll

1/2 cup (4 oz) Crystal Farms® Cream Cheese, softened
1/2 cup milk
4 jumbo eggs
dash of salt and pepper
1 1/2 cups cooked wild rice
1 cup Chi -Chi's® Medium Salsa
1 pkg (8 oz) Louis Kemp® Lobster Delights® (any style), flaked
2 cups Crystal Farms® Finely Shredded Mexican 4 Cheese, divided
1/2 cup each: sliced scallions and minced fresh cilantro

Preheat oven to 375°F. In medium bowl, whisk cream cheese, milk, eggs, salt and pepper; stir in wild rice. Line jellyroll pan with parchment paper (press into bottom and sides, pinching corners). Pour egg mixture into pan; bake 30 minutes, or until puffy. Remove
from oven; immediately spread with salsa. Layer with remaining
ingredients. Starting at short side, roll up, removing paper as you
roll. Place seam side down on serving platter; top with remaining
cheese. To serve, cut roll in slices at slight angle.

Recipe compliments of the Minnesota Cultivated Wild Rice Council