Chili Cheese Puff the Editors of Publications International, Ltd.
Chile Cheese Puff
Makes 8 servings
|3/4||cup all-purpose flour|
|1-1/2||teaspoons baking powder|
|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|
|1/8||teaspoon hot pepper sauce|
- 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.
|Total Fat||23 g|
|Saturated Fat||<1 g|
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