Cheese 'n' Chile Casserole

Name: Cheese 'n' Chile Casserole
Prep time: 1 h 18 min
Cook time: 1 h 18 min
Total time: 1 h 18 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 Tbsp butter or margarine, cut into small pieces; 128 grams chopped green chiles, drained; 340 grams small-curd cottage cheese; 454 grams packages cream cheese, cubed; 9 larges eggs; 177 milliliters all-purpose flour; 680 grams packages Monterey Jack cheese, cubed; 57 grams diced pimiento, drained; 1 teaspoons salt

Cheese 'n' Chile Casserole is a vegetarian recipe with 16 servings. This main course has 405 calories, 21g of protein, and 33g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of flour, eggs, small-curd cottage cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 18 minutes.

Instructions

Whisk together eggs and salt in a large bowl; add cheeses and butter.

Ingredients you will need

Butter

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk flour and baking powder into cheese mixture.

Ingredients you will need

Baking Powder

Cheese

All Purpose Flour

Equipment you will use

Whisk

Add green chiles and pimiento.

Ingredients you will need

Green Chili Pepper

Pimiento

Pour into a lightly greased 13" x 9" baking dish.

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Baking Pan

Bake, uncovered, at 350 for 45 minutes or until set.

Equipment you will use

Oven

Let stand 10 to 15 minutes before serving.

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1Tbsp

butter or margarine, cut into small pieces 128grams

chopped green chiles, drained 340grams

small-curd cottage cheese 454grams

packages cream cheese, cubed 9larges

eggs 177milliliters

all-purpose flour 680grams

packages Monterey Jack cheese, cubed 57grams

diced pimiento, drained 1teaspoons

salt

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Caves Roger Goulart Gran Reserva Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 23 dollars per bottle.