CHILE RELLENO PUFF
Pardon the photo – it was one of the first ones I ever took of food. I’m SO glad I’ve improved.
Don’t let that take away from how good this recipes is, though!
I serve it as it is in the photo – sour cream, avocados, a little salsa. With a green salad and some crunchy cornbread it’s a great vegetarian meal. You could certainly add cooked sausage or bacon to it, if you wanted to.
Vegetable cooking spray
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
One 7-ounce can diced, mild green chilies
1 cup shredded Jack cheese
1/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Coat a deep dish pie plate with vegetable cooking spray and set aside.
Beat eggs for 3 minutes until lemon colored. Stir in flour, salt, black pepper, cayenne, mustard powder, cottage cheese, chilies, and Jack cheese until well mixed. Pour into prepared pie plate and sprinkle sharp cheddar over the top. Bake for 30 minutes or until puffy and a knife comes out clean and center is firm. Serve warm or at room temperature. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions. Makes 8 servings.
Per Serving: Calories 189; Protein 17 g; Fat 10 g; Carbs 6 g; Sugar 1 g; Sodium 415 mg