GREEN CHILE-CHEESE PUFF ADAPTED FROM THE GOURMET COOKBOOK

Steps:

• 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. 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.