Chili Egg Puff


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


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 9x13-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.


Serves 10 to 12

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