Chili Cheese Puff
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
cottage cheese
|
*
|
| 2 | cups |
monterey jack cheese
shredded |
|
| ¼ | cup |
butter
or margarine, melted |
|
| 4 | ounces |
green chili peppers, canned
drained |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
cottage cheese
|
*
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 59 | ml |
butter
or margarine, melted |
|
| 115.6 | ml/g |
green chili peppers, canned
drained |
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.
