CHILE RELLENO PUFF
Susan Maria's Before & After Help (Powered by Invision Power Board)
5 eggs, beaten for 3 minutes till lemon colored
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
1 large can (7oz) diced, mild green chilies
1 cup shreddred Jack cheese OR Colby OR Mozzarella
1/4 cup shredded sharp cheddar cheese
Beat eggs, flour, salt, black pepper, cayenne pepper, mustard powder, green chilies, and cottage cheese until well mixed. Fold in Jack cheese. Pour into a greased deep dish pie plate and sprinkle sharp cheddar over the top. Bake at 350 degrees for about 30 minutes or until puffy and knife comes out clean and center is firm. Serve warm or cooled. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions. Makes 8 servings.
Per Serving: 189 Cal; 17 g Protein; 10 g Tot Fat; 6 g Carb; 0 g Fiber; 1 g Sugar; 415 mg Sodium