Imagine a golden cloud, puffed high with fluffy goodness, studded with flecks of melty cheese and bursts of emerald green. That’s the magic of a chili egg puff – a savory, eggy dream that’s light on the waist but heavy on flavor.
Forget dense, doughy quiche crusts. This beauty embraces a lighter-than-air base, whipped from eggs and kissed with a whisper of flour and baking powder. It’s like biting into a fluffy hug for your taste buds.
But the show’s real stars are the creamy cottage cheese and melty jack cheese, blanketing the egg cloud in a decadent embrace. Each forkful whispers of cheesy satisfaction, with the cottage cheese adding a delightful tangy counterpoint to the jack’s richness.
And then there’s the fire dance. Diced green chilies, nestled throughout the fluffy embrace, deliver a gentle kiss of heat that builds with each bite. It’s not enough to make you cry, but it’s enough to keep you coming back for more, a slow-burning ember that adds depth and excitement to every mouthful.
This isn’t just a breakfast dish, though. It’s a brunchtime hero, a lunchbox champion, and a light dinner contender. It’s portable, flavorful, and endlessly customizable. Add a sprinkle of chopped herbs for a fresh touch, or swap the green chilies for jalapenos for a bolder heat. No matter how you slice it (or bake it!), the chili egg puff is a guaranteed crowd-pleaser.
So ditch the bland omelet and embrace the fluffy revolution. Whip up a batch of these chili egg puffs and watch your taste buds soar. It is easy to make, bursting with flavor, and guaranteed to leave you grinning from ear to ear.
Chili Egg Puff
- 10 eggs
- 1/2 cup flour
- 1 tsp baking powder
- 1 pound small curd cottage cheese
- 1 pound jack cheese, shredded
- 1/2 cup butter or oleo, melted
- 2 4 oz cans green chilies
- Beat eggs until light and lemon colored.
- Add flour, baking powder, salt, cottage cheese, jack cheese, and melted butter, blending until smooth.
- Stir in chilies.
- Pour mixture into a well buttered 9x13 baking pan.
- Bake at 350 degrees for about 35 minutes our until top is browned and center appears firm.