Green Chili Puff

Green Chili Puff

This recipe is so versatile! You can cut it in little squares and
serve warm as an appetizer for brunch or for lunch. And, it
goes well with any Mexican meal, morning, noon or night.

10 eggs
½ cup flour 120 ml
1 teaspoon baking powder 5 ml
1 (16 ounce) carton small curd cottage cheese .5 kg
1 (8 ounce) package shredded
Monterey Jack Cheese 227 g
1 bunch green onions, with tops, chopped
1 (8 ounce) package shredded cheddar cheese 227 g
½ cup (1 stick) butter, melted 120 ml
1 (7 ounce) can chopped green chilies 198 g

• Beat eggs in bowl until light and lemon-colored. Add
flour, baking powder and ½ teaspoon (2 ml) salt and
beat until smooth.
• Add cottage cheese, mozzarella cheese, green onions,
cheddar cheese, butter and green chilies. Stir until
they mix well.
• Pour into buttered 9 x 13-inch (23 x 33 cm) baking
dish.
• Bake uncovered at 350° (176° C) for 40 minutes or
until top is slightly brown around edges and center
appears firm. Serve immediately. Salsa may be served
on the side.