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Chili Cheese and Egg Puffs

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(0)

CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Tex-Mex Dairy, Main dish, Tex-mex 4 Servings

INGREDIENTS

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 each salt & pepper
1/2 c Butter — melted
1 cn Diced green chilies — (4
Oz)
Or
>>>
(CCKG70A)
Less to taste)

INSTRUCTIONS

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
Recipe By     :
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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