From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Whisk the eggs in a bowl. Add a mixture of the flour, baking powder, chili powder and salt to the eggs and whisk until blended. Add the Pepper Jack cheese, green chiles, cottage cheese, sour cream and butter, mixing well after each addition.
Spoon the egg mixture into 6 buttered ramekins. Bake at 350 degrees for 25 to 30 minutes or until set. Serve immediately.
NOTE: Chili powder and Pepper Jack cheese give these fluffy and savory egg custards a little punch.
SERVES: 6
- 5 eggs
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 8 ounces Monterey Pepper Jack cheese, shredded
- 1 (4-ounce) can diced green chiles, drained
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/4 cup (1/2 stick) butter, melted
TO PREPARE:
Whisk the eggs in a bowl. Add a mixture of the flour, baking powder, chili powder and salt to the eggs and whisk until blended. Add the Pepper Jack cheese, green chiles, cottage cheese, sour cream and butter, mixing well after each addition.
Spoon the egg mixture into 6 buttered ramekins. Bake at 350 degrees for 25 to 30 minutes or until set. Serve immediately.
NOTE: Chili powder and Pepper Jack cheese give these fluffy and savory egg custards a little punch.
SERVES: 6
