Chili Puffed Eggs - cooking recipe

Ingredients

10 eggs, beaten to blend (15)
2 c. cottage cheese (3)
1/2 c. flour (3/4)
1/2 tsp. salt
1 lb. Monterey Jack cheese, grated (1 1/2 lb.)
1/2 c. butter, melted (3/4)
1 tsp. baking powder (1 1/2 tsp.)
2 (4 oz.) cans diced green chilies, drained
6 Tbsp. unsalted butter
1 red bell pepper, cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
1 medium onion, chopped
12 eggs
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
3 Tbsp. heavy cream
8 flour tortillas (about 7 inches in diameter)
1 c. shredded sharp Cheddar cheese (about 4 oz.)
1 c. shredded Monterey Jack cheese (about 4 oz.)

Preparation

Preheat oven to 350\u00b0. In a large skillet, melt 4 tablespoons of the butter. Add the peppers and onion and saute over moderate heat until softened, about 10 minutes. In a large bowl, beat the eggs, salt, pepper and cream until blended. Pour over the pepper-onion mixture. Reduce the heat to low and cook, stirring constantly, until eggs are softly set, about 15 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter. Spoon about 1/2 cup of the scrambled eggs into the center of each of the 8 tortillas. Roll into a loose cylinder and place in pairs, seam side down, in a lightly greased baking dish. Sprinkle both cheeses evenly over the tortillas. Bake until the cheese is melted and the tortillas and eggs are warmed through, about 10 minutes.