Cheesy Chile Squares

• 4 tbsp (60 ml) butter
• 5 eggs
• 1/4 cup (60 ml) flour
• 1/2 tsp (2 ml) baking powder
• 1/8 tsp (1 ml) salt
• dash of cayenne
• 2 cups (475 ml) shredded monterey jack cheese or cheddar cheese (about 8 oz)
• 1 cup (225 ml) small-curd cottage cheese
• 1 (4 oz) can diced chilis

1. Preheat oven to 400 degrees (200 C.).
2. Melt butter in a 9 in square baking pan in oven.
3. In a large bowl, whisk eggs until well blended.
4. Stir in flour, baking powder, salt, and cayenne,
5. Tip the baking pan to coat bottom and sides: add melted butter to eggs.
6. Add Monterey Jack cheese, cottage cheese, and chilis and blend well.
7. Pour mixture into buttered pan and bake 15 minutes.
8. Reduce oven temp to 350 degrees (175 C.).
9. Bake another 30 to 35 minutes longer until top is lightly browned.
10. Knife in center should show no evidence of uncooked egg.
11. Let cool on a rack at least 10 min.
12. Cut into 1 1/2 in squares.
13. If made in advance, cover and refrigerate up to 2 days.
14. Freeze for longer storage.
15. Serve warm or at room temp.

butter, eggs, flour, baking powder, salt, cayenne, cheese, cottage cheese, chilis

Taken from online-cookbook.com/goto/cook/rpage/000925 (may not work)