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1
Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated.
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2
Remove and set aside.
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3
Without washing the workbowl, use the metal blade to chop the chiles.
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4
Remove and set aside.
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5
Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately.
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6
Remove and set aside.
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7
Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese.
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8
With the machine running, add the hot melted butter through the feed tube.
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9
Remove the cover and add the cottage cheese and then process until smooth.
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10
With the machine running, add 3 eggs through the feed tube.
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11
Remove 23 of the mixture from the workbowl and combine with the Cheddar cheese and chiles.
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12
Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds.
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13
Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan.
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14
Bake 15 minutes in a preheated 400F (200C) oven, then reduce temperature to 350F (180C) and bake about 34 to 40 minutes more until the cheese is set and firm.
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15
Cut into squares and serve warm with your favorite salsa.
