Chili Cheese and Egg Puffs Recipe

Free Recipe Chili Cheese and Egg Puffs

Recipe Type: D Recipes

Recipe Preparation: bake

Cooking Ingredients for Chili Cheese and Egg Puffs Recipe

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)

Chili Cheese and Egg Puffs Preparation

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

Cooking Temperature:

Recipe Serves: 4

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