1 stick (½ Cup) butter, very softened
½ C. all purpose flour
1 t. baking powder
1 t. salt
2 4 oz. Cans of diced green chilies
16 ounces of low fat cottage cheese
12 ounces of Monterey Jack cheese, shredded
1 t. sour cream, dollop
1 tomato, chopped
1 scallion, cut on a bias
Generously butter 12, 3½ inch, custard cups or one large quiche pan. Preheat oven to 350.
In a mixer whip eggs until light and fluffy (about 3 minutes). Add in soft butter. Incorporate. Then sift in the flour, salt and baking powder and mix until blended. Add in chilies and all cheeses. Pour into custard cups, or quiche pan, filling up ¾ to the top, and making sure an equal amount of chilies and cheese go into every cup. Bake on a sheet pan for about 20-25 minutes. (Will be about 45 minutes to an hour for the quiche pan.) Check for doneness with a toothpick. Serve immediately.