Green Chile Egg Puff

Ingredients

• 10 large eggs
• 2 cups small-curd cottage cheese
• 2 cups shredded Monterey Jack cheese
• 2 cans (4 ounces each) chopped green chiles, drained
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter, melted
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper

Before you cook

• Heat the oven to 350 degrees Fahrenheit.
• Butter a 9-by-13-inch baking dish.
• Drain the green chiles well and press them lightly to remove excess liquid.
• Melt the butter and let it cool slightly.

Steps

1. Beat the eggs in a large bowl until they are pale, foamy, and completely uniform, about 2 minutes.
2. Whisk the flour, baking powder, salt, cumin, and pepper together in a small bowl.
3. Whisk the dry mixture into the eggs until no lumps remain.
4. Stir in the melted butter.
5. Fold in the cottage cheese, Monterey Jack, and drained green chiles.
6. Pour the batter into the buttered dish and spread it level.
7. Bake for 40 to 45 minutes, until the top is puffed and browned and a knife inserted in the center comes out clean.
8. Let the casserole rest for 10 minutes so it settles, then cut it into squares.