Spicy Egg Puff Casserole for Cinco De Mayo
Hello Home Chefs!
Cinco De Mayo is right around the corner. This Spicy Egg Puff Casserole is perfect food for serving on the holiday. The recipe is as easy as cracking an egg. It’s also meatless but packed full of protein.
The significance of Cinco De Mayo is the Celebration of the Mexican victory over French forces at the Battle of Puebla on May 5, 1862. The reason we fill our cups with margarita’s and eat Mexican themed food on that day.
I was inspired to make this dish after finding Laurel Leslie’s recipe on Taste of Home website. I modified it to have a little more smokey heat by adding chipotles in adobo sauce, but it’s still not too spicy. The casserole is similar to a crustless quiche, but the texture feels a little different in the mouth because of the cottage cheese in the recipe.
If you’re like me, there have been many times I was unable to use the whole can of chipotles in adobo sauce. Now I go ahead and dump the whole can in a food processor so it’s easy to add to other recipes I’m cooking. I put it in a small container and label it so I know how long it has been in the fridge. Again, this is a simple recipe with few ingredients. It’s basically cracking eggs and opening containers and stirring them all together.
Here’s the Recipe
If you’re not a fan of spicy food, simply eliminate the green chiles and chipotles, and change the Monterey Jack cheese to a white cheddar cheese. Add a side salad to complete the meal. Invite some friend’s over to enjoy “breaking bread” together, or this would be perfect to take to a potluck dinner. I hope you enjoy this Spicy Egg Puff Casserole as much as my family did.
Be sure to sign up for my e-zine by clicking to get the 2015 World Chili Champs recipe in the box to the right of this post. You can also pin the image below to Pinterest to save the recipe for a later date.
Peace, love, and hot stuff,