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Cooked by: Chef / Last Modified: 7/14/2008 / Number of Servings: 24 |
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Directions: Using the metal blade, drop the Parmesan cheese pieces through the feed
tube with the motor running and process until finely grated. Remove and set
aside. Without washing the workbowl, use the metal blade to chop the
chiles. Remove and set aside.
Use the shredding disc to process the Cheddar and Monterey Jack cheeses
separately. Remove and set aside.
Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs,
flour, baking powder and grated Parmesan cheese. With the machine running,
add the hot melted butter through the feed tube. Remove the cover and add
the cottage cheese and then process until smooth. With the machine running,
add 3 eggs through the feed tube. Remove 2/3 of the mixture from the
workbowl and combine with the Cheddar cheese and chiles. Add the remaining
eggs and Monterey Jack cheese to the remaining mixture in the workbowl and
process 20- 30 seconds.
Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan.
Bake 15 minutes in a preheated 400^ oven, then reduce temperature to 350^
and bake about 34-40 minutes more until the cheese is set and firm. Cut
into squares and serve warm with your favorite salsa. Makes 24 thin slices.
Note: If you have a large capacity machine, all the eggs may be added at
once and both cheeses may be added and combined in the processor bowl.
This typical appetizer is usually baked in a rectangular pan and cut in
squares. The presentation is further enhanced if accompanied by a tomato
salsa of your choice. It should be served warm, but can be baked ahead and
reheated.
| Ingredients:
2 Ounce(s) Parmesan cheese, cut
8 Ounce(s) cans mild green chiles
4 Ounce(s) Longhorn cheddar cheese
12 Ounce(s) Monterey Jack cheese,chilled
1 Teaspoon(s) Salt
3 Dash(s) Tabasco sauce
10 Eggs, divided
1/3 Cup(s) All-purpose flour
1 Teaspoon(s) Baking powder
1/2 Cup(s) Melted butter
2 Cup(s) Cottage cheese |
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