GREEN CHILE-CHEESE PUFF ADAPTED FROM THE GOURMET COOKBOOK

Green Chile-Cheese Puff Adapted from The Gourmet Cookbook image

Number Of Ingredients 8

3/4 pounds 4 green chiles (about 3/4 lbs.)
1/4 cup light whole wheat flour (or all-purpose flour)
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
6 farm fresh eggs
2 tablespoons butter, melted and cooled
1 cup low-fat cottage cheese
1 cup grated cheese (mix of Monterey Jack and Cheddar or just Cheddar.)

Steps:

Wash and dry green chiles. Place under a pre-heated broiler about 2 inches from the element. Watch carefully. Turn frequently until all sides are charred and beginning to blister, about 5 minutes. Transfer the roasted chiles to a bowl, cover tightly with plastic wrap and let them steam until cool enough to handle. Peel, cut off the stems and remove and discard seeds. Chop roughly into about 1/2 inch pieces.
Preheat oven to 350 degrees F.
Oil a large pie plate. (The original recipe called for a 9-inch dish. Mine overflowed so I used a 12-inch stoneware pan.)
In a small bowl, whisk together dry ingredients and set aside.
In the bowl of a stand mixer, beat eggs with the whisk attachment at high speed until doubled (about 3 minutes). (If using a hand mixer, this will take about 12 minutes.)
Add cooled butter, cottage cheese and grated cheese. Beat well.
Stir in chiles. Pour into oiled pie plate.
Bake until top is puffed and golden brown and a wooden pick inserted in the center comes out clean, 30-35 minutes.