Green Chili Egg Puff Recipe
Green Chili Egg Puff Recipe photo by Taste of Home
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Green Chili Egg Puff Recipe

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4.5 11 14
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Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. —Laurel Leslie, Sonora, California
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings


  • 10 large eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 2 cups (16 ounces) 4% cottage cheese
  • 1 can (4 ounces) chopped green chilies

Nutritional Facts

1 piece: 376 calories, 24g fat (13g saturated fat), 318mg cholesterol, 865mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 30g protein.


  1. In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chilies.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.
Originally published as Green Chili Egg Puff in Taste of Home December/January 2007, p55

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teejay_gdmsga User ID: 8932664 254049
Reviewed Sep. 13, 2016

"Giving this one star just because there is a mis-print. The Monterey Jack cheese shows "4 cups (16 oz)". Where I come from, 4 cups is 32 oz. Didn't notice until after I dumped 4 cups of cheese in the mixture. Almost made a gooey cheese ball instead of eggs. I had to double the recipe since I'm sure they meant 2 cups. It came out ok, but only because I had 20 eggs on hand. PLEASE CORRECT"

sugarboo1 User ID: 8787525 244615
Reviewed Feb. 28, 2016

"My recipe for this is called Chili Cheese Bites and I've been making this for 10 years. I use 8 tablespoons butter, melted in the dish in the oven and swirled around to coat the bottom and all sides. I then pour off remaining butter into mixed ingredients. I also mix in two (2) four oz. cans of green chili's as my husband likes it better this way."

kisses3337 User ID: 8367344 244034
Reviewed Feb. 18, 2016

"Does this recipe need butter?"

kkoscho User ID: 8578617 235232
Reviewed Oct. 19, 2015

"In appreciation of my employees, i made a big brunch for them. This was one of the recipes I made. There wasn't a morsel left! Everyone loved it. I had leftover jack cheese, chilies & cottage cheese, so I made the recipe again in a 1/2 sz version the next day, but to change it up I added thawed hash brown potatoes and bacon bits. OMG! Super yummy any way you make this dish. Next time I will do a diced ham version and try cooking it in a muffin tin. Love recipes that are so versatile! ?"

sofronia User ID: 1273635 226097
Reviewed May. 9, 2015

"this is a delicious southern style dish. tho it may not be, it rememds me of it. it is delicious EAT UP;)"

auntysar User ID: 7911014 161647
Reviewed Jul. 30, 2014

"Sprinkle a can of French fried onion rings on top before you bake. Delish."

morningmom User ID: 6368252 146516
Reviewed Oct. 16, 2013

"Easy and delicious! I often bring this to breakfast potlucks and it's always a hit."

Dixieybarr User ID: 7284723 115590
Reviewed May. 31, 2013

"Excellent brunch or pot luck!"

AFamousStatue User ID: 6849576 146446
Reviewed Sep. 6, 2012

"I have to admit: this was pretty amazing. However, I would make the following two changes:

1) The fat content is extremely high on this puff and there are easy ways to tone it down. Buy lower milkfat cottage cheese and lower milkfat monterey cheese. This also significantly lowers the calorie count, while not effecting the protein count (which is one of the reasons I love this recipe.)
2) I didn't taste the green chilis at all and I am NOT a fan of spicy food. I used a 4.5 oz can and next time will use closer to 6 oz.
Sidenote: This puff tastes amazing with salsa on top. :)"

monti57 User ID: 1288644 66449
Reviewed Nov. 4, 2010

"This is so good that my "picky eater" granddaughter requests it often!"

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