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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chile Egg Puff Recipe

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This recipe for Chile Egg Puff is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 eggs
1/2 c flour
1 tsp baking powder
1/2 tsp salt
2 c small curd cottage cheese
1 lb shredded Monterey Jack or cheddar
1 stick butter or margarine, melted/cooled
2 (4oz) cans diced green chiles, drained*
Directions:
Directions:
In a large bowl, beat eggs until light and lemon colored. Add remaining ingredients except chiles and beat until smooth. Stir in chiles. Pour mixture into a Pam sprayed 9x13" baking dish. Bake at 350º for 35 minutes or until top is browned and center looks firm.
Number Of Servings:
Number Of Servings:
8-16
Personal Notes:
Personal Notes:
This is a great brunch dish and has been a favorite at our Christmas gatherings for a long time. Delicious as it is, it's pretty spicy for little ones or the faint of heart. * I usually omit the chiles from the mixture, pour the batter into the pan, then scatter 1 can of chiles over half the dish. Leftovers reheat well. From Sunset Favorite Recipes Cookbook.

 

 

 

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