Cheesy, puffy and melt-in-your-mouth tender,
serve this delicious chile, double cheese and egg dish for breakfast,
lunch or dinner.
Chile Rellenos Puff
- 5 large eggs
1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups cottage cheese
- 1/2 to 1 cup shredded Monterey Jack cheese
1 (7-ounce) can mild green chilies, chopped
1/4 cup shredded sharp cheddar
- Preheat oven to 350°F (175°C).
- Beat eggs until light and lemon colored.
Whisk in flour, then baking powder, salt, cottage cheese and
Monterey Jack cheese. Blend until smooth. Stir in chilies.
- Pour into a greased 9-inch glass pie dish
or similar baking pan. Sprinkle cheddar cheese on top.
- Bake for 20 to 25 minutes until the center
is firm and the top lightly browned.
Makes 4 servings.
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