1 small onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
2 (10.5-ounce) cans chili without beans
1 (16-ounce) jar salsa
2 large eggs
1 (24-ounce) container cream-style cottage cheese, drained
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
12 egg roll wrappers
Sauté onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in chili and salsa; cook until thoroughly heated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/4 cup mixture evenly on 1 side of each egg roll wrapper, and roll up. Place, seam side down, in baking dish.
Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers.
Bake, covered, at 350 for 45 minutes. Uncover and sprinkle with remaining 1/2 cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes.
Chili Manicotti: Substitute 12 manicotti shells, cooked, for egg roll wrappers.
NOTE: To lighten recipe, substitute low-fat chili without beans, low-fat cottage cheese, and reduced-fat shredded Cheddar cheese.
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