Chili Puffed Eggs
["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.)"]
["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."]
["eggs", "cottage cheese", "flour", "salt", "cheese", "butter", "baking powder", "green chilies", "unsalted butter", "red bell pepper", "green bell pepper", "onion", "eggs", "salt", "freshly ground pepper", "heavy cream", "flour tortillas", "Cheddar cheese", "shredded Monterey Jack cheese"]