Gypsy-Chile Cheese Puff

[Guest guest]

Gypsy-Chile Cheese Puff

 

3 fresh hot chile peppers ( serrano, or jalapeno work well)

2 tablespoons unsalted butter

1/4 cup all-purpose flour

3/4 teaspoon salt, or to taste

1/2 teaspoon baking powder

6 large eggs

2 cups grated Monterey Jack cheese

1 cup cottage cheese

 

Preheat oven to 350 degrees. Roast and peel the chiles. Wearing protective

gloves, cut chiles into 1/2-inch dice. Melt butter. In a bowl sift together

flour, salt, and baking powder. In a bowl with and electric mixer beat eggs

until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheese;

beat well. Stir in chiles and pour mixture into 9-inch pie plate. Bake custard

in middle of oven until top is puffed and golden brown and a tester comes out

clean, 30 to 35 minutes. Serve cheese puff immediately (it will fall slightly)

with salsa. Serves 6. Top with salsa if desired.