These cheesy bites are quick, low in carbs, vegetarian, and tasty! What more reason to try them do you need? Terrific for brunch buffets or to boost protein in an otherwise carbohydrate laden vegetarian meal, these cheesy little chili accentuated puffs make it hard to eat just one!
I make these in a spouted 4-cup measuring cup, measuring the cottage cheese in first, so that no other measuring cups need to get dirty (eye-ball the rest, this is not a technically challenging recipe!) Use a stick blender to make short work of mixing, but finish it with a stir to keep a bit of the cheese and all the chilies whole for texture variation.
Green Chili Cheese Puffs
1 cup cottage cheese
3 Tablespoons flour
1/2 teaspoon baking powder
1/4 cup butter, sliced
1 1/2 cups Fontina or Monterey Jack, sliced thin, diced or shredded
1 4-ounce can chopped green chilies, drained
Warm oven to 350-degrees and generously grease a non-stick mini-muffin pan.
In a 4-cup spouted measuring cup, measure 1 cup cottage cheese and add eggs. Using an immersion blender (alternatively use a food processor or upright blender) blend the cottage cheese and eggs until smooth. Add the flour, baking soda, and butter and blend to combine. Blend about half the cheese into the egg mixture, leaving the other half in small chunks/shreds and using a spoon, stir the last of the cheese and the chilies together until combined.
Immediately pour egg mixture into greased muffin pan, filling each cup right to the top. The cheese puffs will grow upwards as the bake but then deflate a bit when out of the oven, they don't spill over the edge. Bake immediately for 12-15 minutes or until lightly golden brown. Allow to cool only a minute or two and then remove from pan, the top edge may stick, but running a knife around the edge generally loosens them easily.
These have the best flavor served at room temperature. Store leftovers in refrigerator.