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Blueberry and Mascarpone Turnovers
Try this Blueberry and Mascarpone Turnovers recipe provided by Miss Michigan, Nicole Blaszczyk.
Chile Cheese Puff
Yield: Makes 8 servings
Ingredients:
3/4
cup all-purpose flour
1-1/2
teaspoons baking powder
9
eggs
4
cups (16 ounces) shredded Monterey Jack cheese
2
cups (16 ounces) 1% low-fat cottage cheese
2
cans (4 ounces each) diced green chilies, drained
1-1/2
teaspoons sugar
1/4
teaspoon salt
1/8
teaspoon hot pepper sauce
1
cup salsa
Preparation:
1.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2.
Combine flour and baking powder in small bowl.
3.
Whisk eggs in large bowl until blended; stir in Monterey Jack, cottage cheese, chilies, sugar, salt and hot pepper sauce. Add flour mixture; stir just until blended. Pour into prepared dish.
4.
Bake, uncovered, 45 minutes or until set. Let stand 5 minutes before serving. Serve with salsa.
Nutritional Information:
| Serving Size: | |
| Sodium | 1060 mg |
| Protein | 29 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 292 mg |
| Saturated Fat | <1 g |
| Total Fat | 23 g |
| Calories | 393 |
Dietary Exchange:
| Fat | 2 |
| Meat | 4 |
| Starch | 1 |
This recipe appears in:
Mexican
