Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. 
—Laurel Leslie, Sonora, California

Green Chili Egg Puff

eggs

all-purpose flour

baking powder

salt

Monterey Jack cheese

Daisy 4% cottage cheese

(4 ounces) chopped green chiles

What I love about this recipe is its versatility. You can add many different things and make a different dish everytime. The recipe that has proven my family favorite I call Taco Fiesta Egg Puff and adds taco meat, fiesta corn and olives. I served it with salsa and sour cream. I made one with salmon, spinach, artichoke and substituted a bit of feta for some of the cheese. That was good,  too. This morning I&#039;m trying it with country sausage and O&#039;Brien potatoes. We&#039;ll see.

I&#039;ve been making this recipe for nearly 40 years, although the basic version with which I started is half of everything here except the chiles and baked in an 8&quot; square casserole dish or pan. I have always used cheddar cheese, which has more flavor than Monterey Jack and adds color. I&#039;ve been known to throw in some sauteed onion and red bell pepper, the first for a little flavor and the second for color. I&#039;ve also used fresh roasted and diced Hatch chiles when I can get them, and roasted fresh poblanos work nicely--but there&#039;s nothing easier than that 4 oz can. The flour makes this firm and easily sliced; the baking powder lightens it so it can puff up--deleting these ingredients makes a very soft pudding like casserole, which I did once out of necessity on a camping trip. Whether or not I&#039;ve used variations, this has always been a huge hit and I&#039;ve rarely had leftovers for breakfast tacos or sandwiches the next day. I&#039;ve passed the recipe along dozens--or possibly scores--of times.

A family favorite.  Thank you, Betty Lewis

I first tasted this at a church potluck and begged for the recipe. My version uses 2 cans of green chilies, which is a nice &quot;chili rellano&quot; flavor, but use your own heat-loving level. Ignore the comment by the person who is confused about cheese measurements and made it wrong by doubling the eggs. The recipe calls for 4 cups shredded Monterey Jack, a hard cheese which does happen to equal a pound when shredded. On the other hand, only 2 cups of cottage cheese, a soft/liquid cheese, also weighs a pound (16 oz.). Recipe lists both ingredients correctly.

Just back from a fabulous girls get away weekend where our esteemed book club leader treated us to this casserole for breakfast. It was heavenly. No improvisation at all, it was impossible to improve upon! We attacked it like hungry cats!

This turned out great.  I substituted sliced jalapenos  for the chilies for a little more kick.  Also my bag of cheese  said 16 oz is 4 cups.

Giving this one star just because there is a mis-print.  The Monterey Jack cheese shows "4 cups (16 oz)".  Where I come from, 4 cups is 32 oz.    Didn't notice until after I dumped 4 cups of cheese in the mixture.  Almost made a gooey cheese ball instead of eggs.  I had to double the recipe since I'm sure they meant 2 cups.  It came out ok, but only because I had 20 eggs on hand.  PLEASE CORRECT

My recipe for this is called Chili Cheese Bites and I've been making this for 10   years. I use 8 tablespoons butter, melted in the dish in the oven and swirled around to coat the bottom and all sides. I then pour off remaining butter into mixed ingredients. I also mix in two (2) four oz. cans of green chili's as my husband likes it better this way.

green chili egg puff

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

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