Chile Puffed Eggs

Chile Puffed Eggs

Serves 10-12 

Source:   BA 1/87

Serves                                                                                   

Great brunch idea - works well for serving a large group.  Easy to make ahead and reheat in the microwave.  A nice south-of-the-border flavor, although it isn’t really Mexican.

10

large

eggs, beaten

 

 

 

 

1

lb 

monterey jack cheese  (or any mild white cheese)

 

 

455

grams

2

cups

cottage cheese                 

 

 

500

ml

cup

flour (plain)                   

 

 

55

grams

tsp

baking powder                    

 

 

5

ml

tsp

salt                             

 

 

2.5

ml

2

4 oz cans

diced green chiles, drained (or substitute a few tablespoons hot chiles, depending on taste)

 

 

Preheat oven to 350F [175C]

Butter two 9" round glass pie pans.
Mix all the ingredients and pour into dishes.
Bake until lightly browned and tester inserted in center comes out clean, about 35 minutes.
Serve immediately.

Can be refrigerated and reheated as needed.

Notes

The original recipe called for 1 cube (4 oz.) of butter. The first time I made it, the melted butter pooled on top. So I cut it in half and some still sat on top. I finally took it out completely as the flavor and texture didn’t appear to be affected and it certainly cut down on on the fat. I also often make a half recipe as this makes a lot. It also works well with reduced fat cheeses and “fake” eggs (e.g., Egg Beaters).

While in Spain, I cannot find canned green chiles, so I change the flavor making it more Mediterranean by using chopped artichoke hearts and a small can of roasted red peppers (chopped). I also add a pinch or 2 of Italian seasoning.

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