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Chile Egg Puff

10 eggs
1/2 c. flour, unsifted
1 tsp. baking powder
1/2 tsp. salt
16 oz. cottage cheese
1 lb. shredded Jack cheese
1/2 c. butter, melted
2 (4 oz.) cans diced green chilies
Salsa (opt.)
Sour cream (opt.)


In the bowl of an electric mixer, beat the eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and melted butter, blending smoothly. Stir in the chilies. Pour mixture into well buttered 9"x13" baking dish. Bake at 350 degrees for 35 minutes or until top is brown and center appears firm. Serve hot. Serves 10 to 12. Salsa and sour cream may be served on the side.


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