Mexican Puff with Black Bean Salsa

Mexican Puff

(a green chili quiche)

12 eggs

1/2 tsp. salt

1 cube melted butter

1/2 cup flour

1 tsp. baking powder

16 oz. small curd cottage cheese

4 oz. diced green chilies

1-2 cup grated Monterey jack cheese

1-2 cup grated cheddar cheese

Preheat oven to 350 degrees. Beat eggs lightly. Add all other ingredients. Pour into buttered 9 x 13 baking dish and bake for 35 minutes until brown and puffed. Serve immediately. Serve with salsa, sour cream and avocados. For spicier version: add 1/8 tsp of garlic powder, cumin and black pepper.

Black Bean Salsa

1 (15 oz.) can black beans, drained and rinsed

2 oz. frozen corn

1/4 cup shopped fresh cilantro

2 T. chopped green onions

2 T. chopped red onions

1/4 cup fresh lime juice

2 T. vegetable oil

1 1/2 tsp. ground cumin

salt and freshly ground pepper

1/3 cup chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.