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My Mexican Egg Casserole

Recipe Introduction


I make this in several versions. This is less fattening than some of the others.





List of Ingredients



• 10 large eggs, beaten (see below)
  
• 4 cups cheese (Monterey Jack, jalapeno jack, cheddar, or a combination of several)
  
• 2 cups cottage cheese
  
• 1 stick butter, melted (or 2 tablespoons)
  
• 1/2 cup flour
  
• 1 teaspoon baking powder
  
• Salt and pepper to taste
  
• 1 large can whole chiles, drained*
  






Instructions



1. Beat the eggs until lightly mixed. Add cottage cheese, flour, salt and pepper. Stir in most of the grated cheddar.
   
   
2. Butter a 9 x 13-inch baking dish. Spread canned chiles open and place on bottom of baking dish.
   
   
3. Pour egg mixture on top. Sprinkle remaining cheese on top.
   
   
4. Bake in a preheated 350-degree oven for 45-60 minutes, or until eggs are set, but not dry.
   
   
5. Let stand about 10 minutes. Cut into serving pieces.
   
   






Final Comments


2-3 small cans of whole or chopped chiles may be used. This is best with fresh chiles (poblanos) that have been charred, peeled and seeded.

Low-fat cheese may be used for part of the cheese. I like to serve this with salsa.

I have made this with 3 2-egg cartons of egg substitute or egg whites equivalent to 6 eggs in place of some of the eggs called for above. There is virtually no diffence in flavor.

This makes a good appetizer. Simply cut into smaller squares.