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CHILI EGG PUFF RECIPE
1 tsp. baking powder
1⁄2 tsp. salt
2 cups small curd cottage cheese
4 cups shredded jack cheese
1⁄2 cup butter, melted and cooled
1 (4 oz.) can diced/chopped green chilies (I use mild Old El Paso brand)
Preheat oven to 350 degrees. In a large blender, beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese. Blend well.
Add Jack Cheese and green chilies and stir together (do not use blender for this). Pour mixture in a well buttered 7 x 12 inch baking pan or casserole dish.
Bake in a preheated 350 degree oven about 45 minutes, or until top is browned and center appears firm. Let stand 10 minutes before cutting and serving. Serves 8.
Note: The size of the casserole dish (depth, etc.) will determine the baking time. I’ve found with a flatter dish, it will bake faster.