Chili Cheese and Egg Puffs

Title:
Chili Cheese and Egg Puffs

Yield:
4 Servings

Categories:
Dairy,
Main
Dishes,
Tex-mex




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


     1 ts -each salt & pepper


   1/2 c  Butter -- melted


     1 cn Diced green chilies -- (4


          Oz)


          Or


          >>>


          (CCKG70A)


          Less to taste)






 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