Jennie’s Chili Egg Puff
📜 Collection: General Archive | ✍️ Attribution: Jennie | 📂 Category: Entrees A light and fluffy baked egg casserole loaded with green chiles, cottage cheese, and Monterey Jack cheese. Blended together for an easy, delightful crustless quiche or soufflé.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 35 mins | 10 mins | 8-10 servings |
🔪 Key Equipment
- 9x13 inch baking dish
- Blender
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 10 | Eggs | Whole |
| 1/2 Cup | Flour | All-purpose |
| 1 Teaspoon | Baking Powder | None |
| 1/2 Teaspoon | Salt | None |
| 1 Pint (16 oz) | Cottage Cheese | Small curd |
| 1 Pound | Monterey Jack Cheese | Grated |
| 1/2 Cup | Butter | Melted |
| 2 Cans (4-7 oz each) | Chopped Green Chiles | Drained |
| Optional | Tomatoes | Sliced for garnish |
Instructions
Step 1: Blend the Base
- Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.
- Place the 10 eggs in a blender. Add the 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 pint cottage cheese, 1 pound Monterey Jack cheese, and 1/2 cup melted butter.
- Blend on medium speed until all the ingredients are well combined and the mixture is completely smooth.
Step 2: Bake and Serve
- Stir in the drained 2 cans chopped green chiles by hand or pulse once in the blender.
- Pour the egg mixture into the prepared baking dish.
- If desired, arrange sliced tomatoes on top of the mixture before baking.
- Bake for 35 minutes, or until the center is set, the edges are golden, and the casserole has puffed up.
- Let stand for 5-10 minutes before cutting into squares and serving.
💡 Make-Ahead & Storage: Leftovers can be stored covered in the refrigerator for up to 3-4 days and reheated gently.
Original Recipe Scan
