Green Chile Cheese Puff

A crustless quiche that is light and airy, but rich in flavor. This comes together quick, as long as you have roasted the poblano peppers ahead of time. Add your favorite salsa, serve with a warm tortilla and fresh fruit. I loved this, it is what hard to stay true to just having one serving.

Green Chile Cheese Puff

1/4 cup flour

3/4 t. salt

1/2 t. baking powder

6 large eggs

2 T. unsalted butter, melted

1 cup cottage cheese

8 oz. Monterey Jack Cheese, shredded

4 green poblano chilies, roasted and peeled, cut into 1/4 in. dice*

Preheat oven to 350 and set rack in the middle of the oven. Spray a 9 inch glass pie plate. In a small bowl, sift together the flour, salt and baking powder. In a large bowl, with an electric mixer, beat the eggs until doubled in volume, about 3 minutes. Add the butter, flour mixture and cheese and beat well. Stir in the chilies and pour the mixture into the pie plate. Bake until the top is puffed and golden brown and a tester comes out clean 35 to 45 minutes. Serve with salsa.

*to roast and peel the pablanos, arrange them on an aluminum foil-lined baking sheet and broil until blistered and blackened, turning frequently. Wrap in the foil and set aside to steam for 10 minutes. Open the foil. When the pablanos are cool enough to handle, peel them; the skin should come off easily. Cover and refrigerate until ready to use.