Chili Cheese Puff
Submitted by dharmaloud
A puffy, golden egg bake loaded with Monterey Jack, cottage cheese, and mild green chilis. This crustless chili cheese puff is ready in an hour and works for brunch, lunch, or a light supper.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThink of this as a crustless quiche that went on vacation to New Mexico.
Five eggs get whisked with cottage cheese, a heap of shredded Monterey Jack, melted butter, and mild green chilis. A little flour and baking powder give it lift so it puffs up in the oven, golden on top and creamy in the middle.
Serve it straight from the oven while it’s still tall and proud. It deflates a bit as it cools, but the flavor stays all the way there.
Kitchen Tips
- Drain the canned green chilis well and pat them dry so the batter doesn’t get watery.
- Use full-fat cottage cheese for the best texture. Low-fat versions can make the puff a bit rubbery.
- Serve immediately out of the oven for maximum puff and visual impact.
- Pair it with a simple salad of sliced avocado, cherry tomatoes, and a squeeze of lime.
Ingredients
Directions
In a large mixing bowl, beat eggs well.
Stir in next five ingredients.
Add green chilies.
Pour into a greased 8 inch square baking pan.
Bake at 350℉ (180℃) F for 40 to 45 minutes or until a knife inserted near the center comes out clean.
Serve immediately.
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