Found this in the SL Jan/Feb 2026 magazine and it seems perfect for our spicy family. Ivy says her mom never makes it the same way twice. If the eggs are small, she adds more, that type of thing.
12 large eggs
1/2 cup half-and-half
1/2 cup all-purpose flour
1 1/2 tsp baking powder
24-oz container whole-milk small-curd cottage cheese
3 (4-oz) cans diced green chiles, drained and patted dry
5 tbsp salted butter, melted
1 tsp kosher salt
4 cups shredded pepper Jack cheese (16 oz.), divided
Thinly sliced scallions
Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.
Stir cottage cheese, diced green chiles, melted butter, salt, and 3 cups pepper Jack cheese into egg mixture until just combined, and transfer to prepared baking dish. Cover with aluminum foil.
Bake 45 minutes. Uncover and sprinkle with remaining 1 cup pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around edges, 20 to 25 minutes more.
1/2 cup half-and-half
1/2 cup all-purpose flour
1 1/2 tsp baking powder
24-oz container whole-milk small-curd cottage cheese
3 (4-oz) cans diced green chiles, drained and patted dry
5 tbsp salted butter, melted
1 tsp kosher salt
4 cups shredded pepper Jack cheese (16 oz.), divided
Thinly sliced scallions
Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.
Stir cottage cheese, diced green chiles, melted butter, salt, and 3 cups pepper Jack cheese into egg mixture until just combined, and transfer to prepared baking dish. Cover with aluminum foil.
Bake 45 minutes. Uncover and sprinkle with remaining 1 cup pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around edges, 20 to 25 minutes more.
Remove from oven, and let cool 15 minutes. Garnish with scallions.
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