Chile egg puff
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Eggs | |
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | cups | Cottage cheese; small curd |
| 1 | pounds | Monterey jack cheese; grated |
| ½ | cup | Butter; melted |
| 7 | ounces | Diced green chiles; one can, drained |
Directions
Preheat oven to 350-degrees F.
In a large bowl, beat the eggs well. In a separate bowl, stir the flour, baking powder, and salt together. Sift the flour over the eggs and mix well. Fold in the cheeses, butter, and chiles.
Pour the mixture into a greased 9- by 13-inch baking dish. Bake for 35 to 45 minutes, or until puffy and set.
Nutritional information per serving: 382 calories (66% from fat), protein 23.7 g, fat 28⅒ g (poly 1⅖ g, mono 8½ g, sat 16⅕ g), carb 8.7 mg, fiber ⅕ g, chol 249 mg, iron 1½ mg, sodium 824 mg, calcium 431 mg.
Recipe by: From California The Beautiful Cookbook Posted to Bakery-Shoppe Digest V1 #200 by "Cathy L. Lielausis" <cathylielausis@...> on Aug 23, 1997