Chili Egg Puff
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 10 eggs
- 1⁄2 cup Gold Medal all-purpose flour
- 2 teaspoons ground mustard
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder, if desired
- 1⁄2 teaspoon dried basil or 1/2 teaspoon thyme leaves, if desired
- 1 (16 ounce) container small curd cottage cheese
- 4 cups shredded monterey jack cheese (l lb.)
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 2 (4 ounce) cans mild chopped green chilies, drained
- 8 slices tomatoes, if desired
directions
- Generously grease rectangular baking dish, 13x9x2 inches. Beat eggs in medium bowl with wire whisk until light and lemon colored.
- Beat flour, mustard, baking powder, salt, garlic powder and basil. Stir in cottage cheese, Monterey Jack cheese and butter.
- Stir in chilies.
- Pour into baking dish.
- Cover and refrigerate at least 8 hours but not longer than 24 hours.
- Heat oven to 375. Uncover and bake 40 minutes. Top with tomato slices, if using. Bake 5 to 10 minutes longer or until top is golden brown and center is firm.
- Let stand 5 minutes before cutting.
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RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
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