Tuesday, April 26, 2011

Recipe of the Week: Chili Egg Puff

- from Sunset Magazine, and the kitchen of Crystal Dunn (5th Ward)
10 eggs
1/2 cup flour
1 t. baking powder
1/2 t. salt
1 lb. of low-fat cottage cheese, small curd
1/2-1 lb. Monterrey Jack cheese, shredded
1/4 c.butter or margarine, melted
1 can of diced green chilies

Variation: omit chilies and salsa, add 1/2 c. diced ham, and substitute Swiss cheese for Monterrey Jack cheese.

Beat eggs, until light and lemon colored. Add flour, baking powder, salt, cottage cheese and margarine. Mix well and stir in green chilies. Pour into well buttered 9x13" pan or spray well with cooking spray. Bake, uncovered at 350 degrees for 35 minutes until top is brown and center is firm. Serve with salsa.  Serves 8-10. 

*This can be assembled the night before and refrigerated until ready to bake. It is especially nice served with fresh fruit and cinnamon rolls. 
**If there is any leftover. It is also great for breakfast the next day. It heats up well in the microwave.