Cheesy Green Chili Cottage Bake Recipe
Fusion cuisine · 1080 calories
About this recipe
A savory and fluffy egg bake with a cheesy twist and a hint of green chili spice, perfect for a satisfying dinner. This eggetarian dish is easy to prepare and ideal for solution seekers looking for a quick yet delicious meal.
Ingredients
- 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
- - Longley Farm Cottage Cheese
- 200G All Things Butter Unsalted Butter
- - Cathedral City Mature Cheddar Cheese
- 199G La Costena Sliced Green Jalapeno Peppers, 199G
- 1.5 Kg Best In Plain Flour 1.5 Kg
- 113G Royal Baking Powder Tin, 113G
- 60G Mill & Mortar Organic Salt Of Hearts, 60G
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish with butter.
- 2. In a large mixing bowl, beat 10 eggs until they are light and frothy.
- 3. Add 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt to the eggs. Mix until well combined.
- 4. Stir in 1 cup of cottage cheese, 1 cup of shredded cheddar cheese, and 1 stick (1/2 cup) of melted butter. Mix until the batter is smooth.
- 5. Fold in 1 cup of diced jalapeno peppers, ensuring they are evenly distributed throughout the mixture.
- 6. Pour the mixture into the prepared baking dish, spreading it out evenly.
- 7. Bake in the preheated oven for about 35 minutes, or until the top is golden brown and the center is set and firm.
- 8. Remove from the oven and let it cool for a few minutes before slicing into 12 portions.
- 9. Serve immediately as a warm and hearty dinner. Optionally, pair with picante sauce for added flavor.