Chile-cheese Pan Souffle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 5 | Eggs | |
| 1/4 | c | Flour |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | c | Chopped roasted and peeled |
| poblano peppers | ||
| 1 | c | Cottage cheese |
| 8 | oz | Jack cheese |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepard's seeds. Preheat oven to 350F. Melt the butter in an 8 inch square pan. In a bowl lightly beat the eggs. Add the flour, baking powder and salt and blend until well mixed. Add the melted butter, the chiles, cottage cheese and Jack cheese. Mix until just blended. Pour into the pan in which the butter was melted. Bake for 35 minutes or until puffed and golden brown. Serve immediately. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 424
Calories From Fat: 273
Total Fat: 31g
Cholesterol: 240.4mg
Sodium: 938.4mg
Potassium: 177.2mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 1.5g
Protein: 28.8g