Mexican Egg Puff Recipes

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat the oven to 350˚F.
• Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish. Then dollop the green chiles evenly over the cheese.
• Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined. Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.
• Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.
• Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

GREEN CHILI EGG PUFF

Steps:

• In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

CACIO E PEPE CHEESE PUFFS

Steps:

• Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
• In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
• Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
• Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
• Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
• Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
• Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)

TEX MEX EGG PUFF

Steps:

• Preheat oven to 350º.
• In a greased 7 × 11 baking dish, layer split chiles and Jack cheese.
• Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well.
• Pour over chiles and top with cheese.
• Bake at 350º for 30 minutes until puffed and browned. Serve with Salsa.

MEXICAN CHILES RELLENOS PUFF

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
• Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
• In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.

CACIO E PEPE CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.