This is perfect for a light supper, a luncheon, or part of a large Mexican repast---and it's inexpensive to boot! Try it and change it to suit your personal tastes. I usually throw in a jalapeno or two---'cuz we like hot 'n spicy stuff! *LOL* Just don't do that to your guests!
Recipe By: Sara Moulton (Food TV)
Serving Size: 6

4 fresh poblano chiles, or 6 fresh Anaheim chiles
2 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1 cup cottage cheese
1/2 pound shredded Monterey Jack cheese ( 2 cups)
Salsa or Picante Sauce

Preheat oven to 350 degrees; oil a 9-inch pie plate.

Roast, peel, seed and dice the fresh chiles, and set aside.

In a medium bowl, whisk together flour, salt and baking powder; set aside.

In a separate bowl, beat eggs thoroughly until doubled and fluffy. To the eggs, add melted butter, the flour mixture and the cheeses; beat well. Stir in chiles. Pour mixture into prepared pie plate. Bake in the middle of the oven until top is puffy and golden, 30-35 minutes.

Serve cheese puff immediately (it will fall slightly) with salsa.

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