| 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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