A wonderfully light and fluffy egg casserole that gets its richness from cottage cheese and Monterey Jack. The blender makes this “chili egg puff” incredibly easy to prepare.
Author
Jennie
Recipe
| Measurements | Ingredients |
|---|---|
| 10 | Eggs |
| 1/2 Cup | Flour |
| 1 Teaspoon | Baking Powder |
| 1/2 Teaspoon | Salt |
| 1 Pint | Cottage Cheese, small curd |
| 1 Pound | Monterey Jack Cheese, grated |
| 1/2 Cup | Butter, melted |
| 2 Cans | Chopped Green Chiles, drained |
| Optional | Sliced Tomatoes |
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch pan.
- Place the eggs in a blender.
- Add the flour, baking powder, salt, cottage cheese, Monterey Jack cheese, and melted butter.
- Blend until smooth.
- Stir in the drained green chiles (or pulse briefly to combine).
- Pour the mixture into the greased pan.
- (Optional) Place sliced tomatoes on top.
- Bake for 35 minutes, or until set and puffed.
Note
The recipe card lists “Chili,” which is a common regional term for canned chopped green chiles in this context.
