Chili Cheese Puff
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Chile Cheese Puff
YIELD Makes 8 servings
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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:
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Combine flour and baking powder in small bowl.
- 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.
- Bake, uncovered, 45 minutes or until set. Let stand 5 minutes before serving. Serve with salsa.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| 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 |
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