Chile Egg Puff
|All purpose flour||2 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
|Shredded jack cheese||4 Ounce (1 Cup)|
|Butter/Margarine||2 Tablespoon, melted and slightly cooled|
|Canned diced green chiles||2 Tablespoon, drained well|
|Small curd cottage cheese||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Tablespoon|
In a medium-size bowl, beat eggs until light and lemon-colored; then beat in flour, baking powder, salt, jack cheese, butter, chiles, and cottage cheese until well blended.
Pour egg mixture into a 1 -quart round microwave-proof dish.
Cover with wax paper and microwave on MEDIUM (50%) for 10 minutes, rotating dish 1/2 turn after 5 minutes.
Uncover and microwave on HIGH (100%) for 1 minute or just until center jiggles slightly when dish is gently shaken.
Sprinkle with Cheddar cheese; cover with wax paper and let stand for 10 minutes.
Just before serving, prepare tomato-herb sauce.
Spoon egg puff onto individual plates and top each portion with some of the sauce.