Watsonville chile egg puff
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Eggs | |
| ½ | cup | All-purpose flour; sifted |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | cups | Small curd cottage cheese |
| 1 | pounds | Monterey jack cheese; grated |
| ½ | cup | Melted butter |
| 1 | can | Mild green chiles; diced, 7 oz. size |
Directions
Preheat oven to 350°. Butter a 9 X 13-inch baking dish.
Crack the eggs into a large bowl and beat thoroughly. Stir and toss together the flour, baking powder and salt, sift them over th eggs and beat until blended. Beat in the cottage cheese, grated Mnterey Jack cheese, butter and chiles. Pour the mixture into the prepared pan and bake for 35 to 45 minutes, or until puffy and set, and a knife inserted slightly off center comes out clean.
Serves 10.
NOTE: "This dish goes together with a flick of the whisk. It has a good dairy flavor and is the kind of cheese and egg dish that is often made for breakfast parties in California. And it is perfect to make ahead and take along to a potluck because it can be reheated and is always a hit with guests. Serve it with ham, bacon or sausages." Recipe by: California The Beautiful Cookbook Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998