Recipe by Miss Annie
These excellent little puffs won first prize at a chile festival in New Mexico in 1984 by Helen Trujillo.
Top Review by Lizzie-Babette
Verry tasty! I made these to take over to a neighbor's for wine/appetizers tonight, and it was like a big beautiful pan of delicious quiche (plus, it was pretty easy to put together). It was delicious with hot (spicy) salsa. There were a few glitches on instructions and ingredients, so I guessed at 1 t baking powder, and added chiles after the first part of step 3 (after "add flour and baking powder" and before "adding cheeses and blend into batter'). The taste was really nice - perfect for wine/appetizers. I recommend using room-temperature or slightly warmed salsa to really complement the flavor of the appetizer. Delicious. I'll make it again definitely - would be a standout in a brunch buffet!
- 1⁄2 cup butter, melted
- 10 eggs
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 (8 ounce) can green chilies or 1 cup fresh chile, chopped
- 1 pint cottage cheese (small curd)
- 1 lb monterey jack cheese, shredded
- salsa, warmed (optional)
Directions See How It's Made
- In a 13 x 9 pan, melt butter.
- Beat eggs lightly in a large bowl.
- Add flour and baking powder; combine.
- In another bowl, combine remaining ingredients, except salsa.
- Combine cheese mixture to the flour; blend well.
- Pour batter into pan and bake at 400°F for 14 minutes.
- Reduce heat to 350°F and bake 35-40 minutes longer. Cut into appetizer size squares and serve warm with salsa (May also be served as a light lunch).