Last year I spent Christmas in Flagstaff, Ariz., and this dish was prepared for us at breakfast on Christmas Day by my sister-in-law, Kelly Walker, and her mom, Rhonda Anderson. It was so good most of us went back for seconds, even thirds. The recipe had been in the Anderson family for years, originally taken from Sunset magazine in the ’70s or ’80s.
Green Chile Egg Puff
1 pint small-curd cottage cheese
1 teaspoon baking powder
1/2 cup flour
1/2 teaspoon salt
1 pound shredded Monterey Jack cheese
2 (4-ounce cans) diced green chiles
Butter or Pam for baking dish
Preheat oven to 325 degrees.
Beat eggs until light and lemony.
Mix cottage cheese, baking powder, flour and salt into the eggs and whisk until smooth. Add Jack cheese, whisk until smooth, then add green chiles.
Pour egg mixture into a well-buttered 9-by-13-inch pan and bake for about 45 minutes or until a knife inserted into the center comes out clean.