Chili Egg Puff
By Yankee Magazine|Apr 21 2002|
Yield:
Serves 10 to 12
Ingredients
10 eggs
1 cup all-purpose flour
1 pint (16 ounces) creamed, small-curd cottage cheese
1/2 cup unsalted butter, melted
1 teaspoon baking powder
1/2 teaspoon salt
1 pound Monterey Jack cheese, shredded
2 cans (4 ounces each) diced green chilies
butter for greasing pan
Instructions
Beat eggs until light and lemon colored. Add the rest of the ingredients, except for the chilies, one at a time, blending smoothly after each addition. Stir in the chilies and pour mixture into a well-buttered 9×13-inch baking dish. Bake at 350 degrees until top is browned and center appears firm, 35 to 45 minutes. May be served hot or cold, with an optional dollop of sour cream. Corn bread and fruit go well with this dish.
I made this for the first time Christmas morning. Everyone loved it.
Fine recipe. I added chopped jalapeno and whole kernel corn to my corn bread, and it really went over well!