Chile Cheese Puff

Chile Chees Puff

I recently signed up to provide breakfast at church before Sunday School meets. It has been really cold here so I thought it would be nice to have something hot for one of the dishes and decided to make this breakfast casserole. The breakfast needed to be items I could make in advance since I have to have everything at the church by 9 AM in order to get everything set up before 9:30. So along with the Chile Cheese Puff, I made my banana bread, a plate of citrus fruit, and some chunks of banana in a bowl.

Citrus Platter

I made the casserole up the day before and refrigerated it until Sunday morning and baked it so I could head out the door to church right after I took it out of the oven. The citrus fruit and banana bread could be completely prepared the day before so that worked out well. When I got to church I put the casserole in a 200 degree oven to hold while I got everything set up. The only other food prep was cutting up the bananas and placing them in a bowl. I served the banana bread that I had made in a bundt pan on a pedestaled cake plate so it looked very attractive!

Ingredients
10 eggs
1/2 C. flour
1 tsp. baking powder
2 C. cottage cheese
8 oz. pkg. monterey jack cheese, shredded
8 oz. pkg. cheddar cheese, shredded
1/4 C. melted butter
2 – 4 oz. cans chopped green chiles
paprika for garnish
Salsa and sour cream on the side

1. Spray a 10 inch X 15 inch casserole dish or two 8 inch X 8 inch baking pans with nonstick cooking spray. Preheat oven to 350 degrees.
2. Beat eggs in large mixing bowl. Stir in the cottage cheese and green chiles.
3. Mix together the flour and baking powder and toss together with the shredded cheeses. Add to the egg mixture and blend in the melted butter. Pour into the casserole dish and sprinkle with paprika.
4. Bake fo 40-45 mintues or until center tests done. Serves 8-10.
5. Serve with salsa and sour cream on the side.

Fresh Corn Frittata with Tomato-Avocado Salsa

Well, yesterday was farmer’s market day and as usual I ended up with a ton of great fruits and vegetables which means I have to do something with all of them! Since I bought some great sweet corn I decided to make a Fresh Corn Frittata with Tomato-Avocado Salsa for dinner. I served it with Sprite melon drizzled with a little fresh lime juice. I suggest that the salsa be made first because once you start cooking the frittata things go pretty quickly.

Fresh Corn Frittata with Tomato-Avocado Salsa

For the salsa, dice one avocado and one tomato. Combine in a bowl with the juice of 1/2 a lime, 2 tablespoons of minced sweet onion, and 1 tablespoon of chopped cilantro. Salt and pepper to taste.

Tomato-Avocado Salsa

To prepare the frittata assemble the following ingredients:
4 eggs (or 2 eggs and 1/2 Cup of egg substitute)
1/2 C. shredded cheddar cheese
1 C. chopped onion
1 C. fresh corn cut off of the cob (2 ears)
3 T. chopped cilantro
1 minced jalapeno pepper
2 6-inch corn tortillas, torn into bite size pieces
1 T. olive oil
salt to taste

Onions, corn, and jalapeno before cooking

In a medium non-stick skillet, saute the onion in olive oil for a couple of minutes then add the jalapeno pepper. Saute until the onion is translucent. Add the corn and saute a few more minutes. Meanwhile beat the eggs in a medium bowl. Add the cheese, cilantro and tortillas. Mix well and pour over the mixture in the skillet. Quickly mix and then cover and cook on low for 6-8 minutes. Preheat the broiler.

Frittata before covering to cook on stovetop

When the frittata is almost cooked through uncover it and finish cooking it under the broiler. Cook until golden on top. Slice into wedges and serve topped with the tomato-avocado salsa. 2 generous servings