Chile Egg Puff (Mexican) Recipe

• 10 Large eggs
• 1/2 c. flour, unsifted
• 1 teaspoon baking pwdr
• 1/2 teaspoon salt
• 16 ounce. cottage cheese
• 1 pound shredded Jack cheese
• 1/2 c. butter, melted
• 2 (4 ounce.) cans diced green chilies
• Salsa (opt.)
• Lowfat sour cream (opt.)

1. In the bowl of an electric mixer, beat the Large eggs till light and lemon colored.
2. Add in flour, baking pwdr, salt, cottage cheese, Jack cheese and melted butter, blending smoothly.
3. Stir in the chilies.
4. Pour mix into well buttered 9"x13" baking dish.
5. Bake at 350 degrees for 35 min or possibly till top is brown and center appears hard.
6. Serve warm.
7. Serves 10 to 12.
8. Salsa and lowfat sour cream may be served on the side.

eggs, flour, baking pwdr, salt, cottage cheese, cheese, butter, green chilies, salsa, sour cream

Taken from cookeatshare.com/recipes/chile-egg-puff-mexican-14656 (may not work)