Chile Egg Bake Recipe
Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to firstname.lastname@example.org.
1/2 cup Flour
1 teaspoon Baking Powder
1/2 tablespoon Salt
16 oz. Cottage Cheese
16 oz. Monterey Jack Cheese, grated
1/2 cup melted Butter
2 cans (4 oz size) diced Green Chiles
Beat eggs in large bowl with mixer until light and fluffy. Add remaining ingredients and mix well. Spray in a 13×9 baking dish with non-stick cooking spray. Pour mixture into the baking dish. Bake uncovered at 350
degrees for approximately 40 to 45minutes until top is brown and center is firm. Let stand 5 minutes before cutting. Serve with salsa. Serves 10-12.
Submitted by Nancy Beiley