Chili cheese and egg puffs

4 Servings

Ingredients

Quantity Ingredient
RODGERS
¾ pounds Chorizo -- or Italian
Sausage
Regular bulk pork saus)
4 Scallions -- sliced
12 Eggs
2 cups Cottage cheese
1 cup Monterey Jack cheese
½ cup Flour
1 teaspoon Baking powder each salt & pepper
½ cup Butter -- melted
1 can Diced green chilies -- (4
Oz)
Or
>>>
(CCKG70A)
Less to taste)

Directions

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, ½ C. of green chili salsa, and the sausage mixture. Spoon into 30 well-greased muffin cups, filling each ¾ 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 Recipe By :

From: Date: 05/28 File

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