Chili cheese and egg puffs
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Chili cheese and egg puffs
  Chili    Cheese    Dairy    Tex-mex    Eggs  
Last updated 6/12/2012 1:14:28 AM. Recipe ID 43369. Report a problem with this recipe.
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      Title: Chili cheese and egg puffs
 Categories: Dairy, Main dish, Tex-mex
      Yield: 4 Servings
 
           RODGERS
    3/4 lb Chorizo -- or Italian
           Sausage
           Regular bulk pork saus)
      4    Scallions -- sliced
     12    Eggs
      2 c  Cottage cheese
      1 c  Monterey Jack cheese
    1/2 c  Flour
      1 ts Baking powder
      1 ts -each salt & pepper
    1/2 c  Butter -- melted
      1 cn Diced green chilies -- (4
           Oz)
           Or
           >>>
           (CCKG70A)
           Less to taste)
 
  Cook sausage & scallions until meat loses its pink color. Drain &
  crumble the sausage.  Beat eggs til they are lemon- colored; then
  blend in the cottage cheese and Jack cheese. Combine the flour,
  baking powder, S & P, and add to the eggs. Stir in the butter,
  chilies, 1/2 C. of green chili salsa, and the sausage mixture. Spoon
  into 30 well-greased muffin cups, filling each 3/4 full.  Bake the
  puffs at 350 for 30 minutes, until golden and firm.  Let them stand
  10 mins before turning them out. Serve with warmed green chili salsa.
  Yes, I know this is not a dieter's recipe, nor would a
  cholesterol-watcher want to eat this often, but it is worth every fat
  gram that's in it! Peggy in La Mesa, CA Formatted by Elaine Radis
  
  




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Recipe ID 43369 (Apr 03, 2005)

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