Chili Cheese Burgers
INGREDIENTS:
4 tb Butter
5 Eggs
1/4 c Flour
1/2 ts Baking powder
1 ds Salt
4 oz Chilies, green, chopped
1 c Cottage cheese, small curd
8 oz Monterey Jack, shredded
4 tb Butter
5 Eggs
1/4 c Flour
1/2 ts Baking powder
1 ds Salt
4 oz Chilies, green, chopped
1 c Cottage cheese, small curd
8 oz Monterey Jack, shredded
Preheat oven to 400. Melt butter in 9" square pan in oven. Tip pan to coat bottom with melted butter. In large bowl, beat eggs. Stir in flour, baking powder, and salt. Add melted butter; set pan aside. Stir in chilies, cottage cheese, and cheese. Blend well. Turn batter into pan. Bake 15 minutes. Reduce heat to 350 degrees. Bake 30-35 minutes longer or until lightly browned. Cool slightly and cut into small squares.
May be frozen. If you freeze, flash freeze. Flash freeze means to freeze food uncovered until solid, then wrap well and return to freezer. Use within 2-3 months. How to thaw: Place on baking sheet. Thaw 1-2 hours at room temperature. Before serving, reheat in 400-degree oven 10 minutes or until hot.
Note: The recipe may be doubled and baked in a 13"x9" baking dish.
Sylvia's notes: As usual, I didn't have the right size pan, so baked it in two pie pans for 15 minutes at 400 and then 15 minutes at 350. They were just a hair too well browned. Quite tasty and would work well as a potluck where they could be kept warm or nuked.
May be frozen. If you freeze, flash freeze. Flash freeze means to freeze food uncovered until solid, then wrap well and return to freezer. Use within 2-3 months. How to thaw: Place on baking sheet. Thaw 1-2 hours at room temperature. Before serving, reheat in 400-degree oven 10 minutes or until hot.
Note: The recipe may be doubled and baked in a 13"x9" baking dish.
Sylvia's notes: As usual, I didn't have the right size pan, so baked it in two pie pans for 15 minutes at 400 and then 15 minutes at 350. They were just a hair too well browned. Quite tasty and would work well as a potluck where they could be kept warm or nuked.