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.

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