Chili cheese and egg puffs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| RODGERS | ||
| ¾ | pounds | Chorizo -- or Italian |
| Sausage | ||
| Regular bulk pork saus) | ||
| 4 | Scallions -- sliced | |
| 12 | Eggs | |
| 2 | cups | Cottage cheese |
| 1 | cup | Monterey Jack cheese |
| ½ | cup | Flour |
| 1 | teaspoon | Baking powder each salt & pepper |
| ½ | cup | Butter -- melted |
| 1 | can | Diced green chilies -- (4 |
| Oz) | ||
| Or | ||
| >>> | ||
| (CCKG70A) | ||
| Less to taste) | ||
Directions
Cook sausage & scallions until meat loses its pink color. Drain & crumble the sausage. Beat eggs til they are lemon- colored; then blend in the cottage cheese and Jack cheese. Combine the flour, baking powder, S & P, and add to the eggs. Stir in the butter, chilies, ½ C. of green chili salsa, and the sausage mixture. Spoon into 30 well-greased muffin cups, filling each ¾ full. Bake the puffs at 350 for 30 minutes, until golden and firm. Let them stand 10 mins before turning them out. Serve with warmed green chili salsa. Yes, I know this is not a dieter's recipe, nor would a cholesterol-watcher want to eat this often, but it is worth every fat gram that's in it! Peggy in La Mesa, CA Formatted by Elaine Radis Recipe By :
From: Date: 05/28 File