The tang of green chilis brings a Mexican accent to this cheesy, eggy finger food. A favorite for decades in community cookbooks (the viral recipes of their day), chili cheese squares descended from chili rellenos. Chopped green chilis in a little can (a marvelous mid-20th Century invention) made it easy for anybody to mix and bake a simple, party-ready version of a Mexican classic.
Of course, they’re not just for parties. Serve as starters, mains, snacks—they go with anything.
Joanne Hults, source of many Recipephanies, got us hooked on chili cheese squares. She clipped this recipe right off of a bag of Lucerne brand shredded cheese, and you know how we love recipes from the backs of packages.
So keep a batch of these protein-rich bites in the freezer and nuke them when the mood arises. You don’t need guests as an excuse.
Chili Cheese Squares
Special thanks to Joanne Hults and Lucerne Foods
- 4 tablespoons butter or margarine
- 5 eggs
- 1/4 cup all purpose flour
- 1/4 teaspoon baking powder
- Dash salt
- 1 can (4 ounces) chopped green chilies
- 1/2 pint (1 cup) whole or low fat small curd cottage cheese
- 2 cups shredded Monterey Jack Cheese
- Preheat oven to 400°F. Melt butter in a 9-inch square pan in oven. Tip pan to coat bottom with melted butter.
- In a large bowl, beat eggs. Stir in flour, baking powderand salt. Stir in chilies, cottage cheese and Monterey Jack. Stir in melted butter until blended. Turn batter into butter-coated pan.
- Bake 15 minutes. Reduce heat to 350°F and bake for 30-35 minutes longer or until lightly browned, and center of dish reaches 165°F as measured by a food thermometer.
- Cool slightly and cut into small squares for appetizers, or large squares for entrées.
Makes 32 appetizer squares or 4 entrées. They freeze well.
Recipe may be doubled and baked in a 13 x 19-inch baking dish.
