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Chili Egg Puff

Chili Egg Puff
5 votes, 4.80 avg. rating (93% score)
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Yield: Serves 10 to 12

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  • 10 eggs
  • 1 cup all-purpose flour
  • 1 pint (16 ounces) creamed, small-curd cottage cheese
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pound Monterey Jack cheese, shredded
  • 2 cans (4 ounces each) diced green chilies
  • butter for greasing pan


Beat eggs until light and lemon colored. Add the rest of the ingredients, except for the chilies, one at a time, blending smoothly after each addition. Stir in the chilies and pour mixture into a well-buttered 9x13-inch baking dish. Bake at 350 degrees until top is browned and center appears firm, 35 to 45 minutes. May be served hot or cold, with an optional dollop of sour cream. Corn bread and fruit go well with this dish.
Updated Sunday, April 21st, 2002

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2 Responses to Chili Egg Puff

  1. Donna Laflen May 28, 2004 at 12:05 am #

    I made this for the first time Christmas morning. Everyone loved it.

  2. Anonymous December 12, 2005 at 10:18 pm #

    Fine recipe. I added chopped jalapeno and whole kernel corn to my corn bread, and it really went over well!

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