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Chile Egg Puff

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To me, the canned green chile is a true wonder. Though I am usually a fresh produce person, there are a few things that I think are pretty great canned and green chiles high on that short list. Whether diced like in this dish or who to stuff with cheese or put on a burger, the canned green chile adds a bright juicy warmth without too much heat.

My Aunt Judy unveiled this crowd-pleaser years ago and it has been at many a family breakfast since. It doubles easily and there is a ton of wiggle room to play around with the recipe. Add in sautéed onions, or some chorizo. A few more eggs will stretch the dish out without sacrificing flavor and texture.

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Chile Egg Puff

By: Meghan
  • April 20, 2021
  • Print this
Ingredients
  • 5 Eggs
  • 1 cup cottage cheese
  • ¼ cup butter, melted and cooled
  • ¼ cup gluten-free flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups shredded cheddar, jack or pepper jack cheese (or a combo)
  • 1 4-ounce can diced green chiles
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Crack eggs into a large bowl and beat well.
Step 3
Stir in cottage cheese, butter, flour, baking powder and salt until incorporated.
Step 4
Add chilies and cheese and stir until well combined.
Step 5
Pour into a greased 8” square pan.
Step 6
Bake at 350 until lightly browned and firm in the middle, about 35 minutes.

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