Revised Green Chili Crustless Quiche

I have played around with the original recipe and came up with a new and improved version of my Green Chili Crustless Quiche.  I hope you like it.



Revised Green Chili Crustless Quiche

Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
5 large eggs
1 cup whole milk
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup diced green chili
1 (8 - ounce) package shredded Mexican cheese

Directions:
1. Melt the butter in a medium saucepan on medium.  Whisk in the flour and cook until bubbly.  Stir constantly.  Gradually add in the milk stirring occasionally until the sauce thickens.  Remove from heat and set aside for 15-20 minutes.
2. Preheat the oven to 375 degrees.
3. Butter a quiche pan or an 8-inch deep pie pan.  You can spray with cooking spray if you wish.
4. Combine the cottage cheese, salt, garlic powder, baking powder, ground cumin and cayenne pepper in a small bowl.
5. Beat the eggs in a large mixing bowl.  Slowly add in the cottage cheese mixture.  Slowly add in the milk/flour sauce.
6. Stir in the green chili and Mexican cheese.
7. Pour mixture into the prepared pan.  Bake for 35-40 minutes or until the top is lightly browned.  Insert a knife inserted into the center of the quiche.  It should come out clean.
8. Let rest for 15 minutes and serve.

Serves 6-8

Green Chili Cheese Cornbread

Cornbread is easy and delicious.  Add cheese and green chili and you have a truly delicious cornbread.  It is moist, flavorful, and just has a hint of spiciness.  However, you can ramp up the heat level by putting in hotter green chili.

I usually serve this bread with a bowl of chili or my Chicken Enchilada Soup.  It is also great tasting warm with some butter.   Mmm.   A perfect snack.


Green Chili Cheese Cornbread
Simply Recipes

INGREDIENTS
1 1/4 cups (190 g) fine cornmeal
1 1/4 cups (175 g) all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup (50 g) sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup (115 g) sour cream
2 large eggs
1 1/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
1 cup (130 g) corn kernels (if frozen, defrost)
1 cup shredded cheddar cheese (4 ounces, 113 g)


METHOD
1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda.
In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.
Add the milk and the dry ingredients, a third at a time and alternating wet/dry.
Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake: Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
Let cool almost completely before serving.

Serves 12

Count Down To Cinco de Mayo: Green Chili Dip

I like things that are easy, quick, and great tasting.  This dip fits the bill.  You just need some sour cream, spices, and of course green chili.   You mix everything together and you have a great tasting dip.  I not only use this as a dip for chips, but also for baked potatoes and as a substitute for sour cream when making Beef Stroganoff.




                                           Green Chili Dip


Ingredients:
1- (16 ounce) container sour cream
2 (4 ounce) cans diced green chili
2 tablespoons onion powder
2 teaspoons garlic powder
1-teaspoon ground cumin
1-teaspoon salt
½ teaspoon ground white pepper
½ teaspoon chipotle chili powder
1 tablespoon shredded Mexican cheese


Instructions:
1. Mix all ingredients together in a medium bowl
2. Put the dip in an airtight container and refrigerate for at least 2 hours before serving
3.  Garnish dip with shredded Mexican cheese and serve with chips.

Makes approximately 2 ½ cups of dip