(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 2 cups cottage cheese, preferably small curd
- 10 large eggs
- 1/2 cup salted butter, melted and cooled
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 4 cups (16 ounces) Monterey Jack cheese, grated (can also use Cheddar or a blend)
- 4 ounces mild green chiles, seeded, roasted and chopped – or 1 (4 ounce) can chopped green chiles
- 1/4 cup or 1 (2-ounce) jar chopped red pimiento, well drained
- Preheat oven to 350 degrees. Butter a 13- by 9-inch baking dish.
- Place cottage cheese (including any liquid) in the bowl of a food processor and whirl around until fairly smooth – it should look like ricotta cheese. Set aside.
- In a large mixing bowl, beat eggs with an electric mixer (or process in a blender) until light. Add butter and cottage cheese; beat until well mixed.
- In a small mixing bowl, whisk together flour, baking powder, oregano, cumin, salt, garlic powder and pepper. Add to egg mixture and beat just until mixed.
- Stir in cheese, chiles and pimiento.
- Pour into prepared pan and bake 30 to 35 minutes or until golden brown, set in the middle (not jiggly) and puffy. Serve immediately.
Gluten free: Substitute gluten free flour blend for the all-purpose flour.
Make ahead: Casserole can be prepared but not baked up to overnight, covered and refrigerated. Bring to room temperature before baking. Baking time may be 5 to 10 minutes longer. (Note: I prefer to prepare it shortly before baking.)
- Category: breakfast, brunch, make ahead
- Method: Baking
- Cuisine: Southwestern