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Recipe
Chile Egg Puff (Mexican) Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1612g | |
| Calories 3761 | |
| Calories from Fat 2543 | 68% |
| Total Fat 288.39g | 360% |
| Saturated Fat 164.75g | 659% |
| Trans Fat 0.0g | |
| Cholesterol 2363mg | 788% |
| Sodium 6994mg | 291% |
| Potassium 1609mg | 46% |
| Total Carbs 75.55g | 20% |
| Dietary Fiber 4.1g | 14% |
| Sugars 17.6g | 12% |
| Protein 218.61g | 350% |
Ingredients Convert Measures
- 10 Large eggs
- 1/2 c. flour, unsifted
- 1 teaspoon baking pwdr
- 1/2 teaspoon salt
- 16 ounce. cottage cheese
- 1 pound shredded Jack cheese
- 1/2 c. butter, melted
- 2 (4 ounce.) cans diced green chilies
- Salsa (opt.)
- Lowfat sour cream (opt.)
Directions
- In the bowl of an electric mixer, beat the Large eggs till light and lemon colored. Add in flour, baking pwdr, salt, cottage cheese, Jack cheese and melted butter, blending smoothly. Stir in the chilies. Pour mix into well buttered 9"x13" baking dish. Bake at 350 degrees for 35 min or possibly till top is brown and center appears hard. Serve warm. Serves 10 to 12. Salsa and lowfat sour cream may be served on the side.
