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Chili Cheese and Egg Puffs
0
(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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