Chili-egg Puff

After attending the Dukes of September concert at Canadaigua's CMAC Joan and I stayed overnight at the Bella Rose B&B. For breakfast Renee and Chris, the innkeepers, served this egg dish. Renee was kind enough to send us the recipe via email.

Chili-Egg Puff, courtesy of Renee, Bella Rose B&B

10 eggs

½ c. flour

1 t. baking powder

½ t. salt

1 pint (16 oz) cottage cheese

8 oz pkg jack cheese, shredded (or more if desired.  Original recipe called for one full pound!)

½ c. butter, melted

2 cans (4 oz each) diced green chiles

Beat eggs till light and lemon colored.  Add flour, baking powder, salt, cottage cheese, jack cheese and melted butter, blending till smooth. Stir in chiles.

Pour mixture into a well-buttered 9x13 baking dish.  Bake at 350 for about 35 minutes or until top is browned and center is firm.

Serve hot.

Makes 8-10 servings.

Ingredients can be modified for fewer portions.

(I use one can of green chiles and sub pepper jack cheese to add an additional kick and I also serve it in individual ramekins for a better presentation.)