Green Chile-Cheese Puff

This time of year (actually about two to three weeks earlier) I start to see New Mexico green chilies arriving by the box in our local super market.  Every year I think about buying an entire box (24 lbs.) and bringing them home to roast.

I haven’t followed through yet.

But, every time I go to the store during the green chile season, I buy a bag or two and come home and roast them.


I’ve made some burgers, frozen some and recently made this Green Chile-Cheese Puff for a Sunday brunch.


The recipe comes from my beloved yellow Gourmet Cookbook.   The recipe is attributed to the Bear Creek Lodge in Victor, Montana.  I adapted it ever so slightly by using a light whole-wheat flour, cutting the salt a bit, using half the cheese and throwing in a few tiny rogue tomatillos from our meager harvest.

Green Chile-Cheese Puff
Adapted from The Gourmet Cookbook

4 green chiles (about 3/4 lbs.)
1/4 c. light whole wheat flour (or all-purpose flour)
1/2 t. fine sea salt
1/2 t. baking powder
6 farm fresh eggs
2 T. butter, melted and cooled
1 c. low-fat cottage cheese
1 c. grated cheese (I used a mix of Monterey Jack and Cheddar.)

Wash and dry green chiles.  Place under a pre-heated broiler about 2 inches from the element.   Watch carefully.  Turn frequently until all sides are charred and beginning to blister, about 5 minutes.   Transfer the roasted chiles to a bowl, cover tightly with plastic wrap and let them steam until cool enough to handle.   Peel, cut off the stems and remove and discard seeds.  (For an alternate way to roast, please click here.)   Chop roughly into about 1/2 inch pieces.

Preheat oven to 350 degrees F.   Oil a large pie plate.  (The original recipe called for a 9-inch dish.   Mine overflowed so I used a 12-inch stoneware pan.)

In a small bowl, whisk together dry ingredients and set aside.  In the bowl of a stand mixer, beat eggs with the whisk attachment at high speed until doubled (about 3 minutes).  (If using a hand mixer, this will take about 12 minutes.)   Add cooled butter, cottage cheese and grated cheese.  Beat well.   Stir in chiles.

Pour into oiled pie plate.

Bake until top is puffed and golden brown and a wooden pick inserted in the center comes out clean, 30-35 minutes.


Straight from the oven.


Serve immediately with salsa.   The puff will fall slightly.

I would love to make this again using goat cheese.


Homemade salsa on the side with a lonely tomato from the garden.



Note:  The link above on roasting green chiles comes from MJ’s Kitchen.   If you want expert advice on all things green chile (and New Mexican cuisine), please visit MJ.

13 comments to Green Chile-Cheese Puff

  • Angie@Angie's Recipes

    It looks like a giant souffle…the combo of cheese and chili has never let me down.

  • I want to make these puffs! We always buy 2 boxes full after they are roasted (thank goodness – we used to have to roast all those myself) and I make green chile canning much of it but this recipe would be perfect for leftovers!

  • I love this dish. I also plain like the word PUFF. Now I wonder why. Don’t worry I am not expecting an answer from you. But this is a fun fun recipe.

  • This looks delightful! I love that there’s cottage cheese in the ingredient list to bump up the protein a bit too! Sounds like it’s loaded with flavor!

  • Taking On Magazines

    Roasting 24 pounds of peppers? You’re far more industrious than I ever could be. Of course, you haven’t actually done it … yet. 🙂 I love that cheese puff and everything you’ve put in it!

  • I want this SO bad!!! I love hatch chiles. And farm eggs. It makes such a difference!

  • I’m with Angie…this looks like a gorgeous souffle’. You know I’m all over this one! Bought a bunch of green chiles Friday and headed over to buy some fresh red chiles today before they are all gone. 🙂 Thanks so much for the shout out and hope you’re having a wonderful weekend.

  • Wow, this sounds very good! Especially with that cottage cheese. Before we got green chiles in Colorado, I’d load up in the car and drive to New Mexico until I came to the first stand selling Hatch. No roasters were present, just gunny sacks full of goodness. I’d haul them home and then spend the weekend oven roasting and freezing. It usually took me two days. But I’d roast until I couldn’t roast any more and then finish the next day.