Tuesday, December 31, 2019

Green Chile Cheese Squares

Perfect as an appetizer for entertaining, these fluffy, gooey, cheesy, Green Chile Cheese Squares also fit well for a brunch or buffet, and they're good at room temperature or served warm.
Perfect as an appetizer for entertaining, these fluffy, gooey, cheesy, Green Chile Cheese Squares also fit well for a brunch or buffet, and they're good at room temperature or served warm.

Green Chile Cheese Squares

These little cheesy squares are a favorite around the holidays down here. Always have been. There are so many iterations of them now, that no two are alike either. Some of them are flatter, more cheesy and gooey, others are more cakey, and yet others very souffle-like made with many eggs. Heck somebody even turned it into a casserole, so it can be served either way, as a finger food or as a side dish for those nice brunches.

One thing I can tell you is that they are rich and addictive, so try to share them because, you know... there's lots of cheese and well, you know all about that whole cheese thing, right? They are delicious! My preference is to eat them warm or at room temperature, though they're pretty good cold too.

As always, full recipe text with measurements and instructions is located a little further down the page. Just swipe or scroll past these pictures. Here's how I make mine.

Butter or line an 8 x 8 inch baking dish, preferably glass, with a sheet of parchment paper, leaving overhang on edges. Preheat oven to 350 degrees F. Combine the shredded cheeses and add half of them to the bottom of a buttered 8 x 8 inch baking dish. I like to use one white cheese and one yellow cheese but I've used all kinds of cheeses over the years, even pre-shredded ones. Top with drained green chilies and add the remaining cheese to the top. Gently press into pan. Whisk together the milk and eggs, add flour and whisk well.


Drizzle evenly across the top of the cheese. Bake, uncovered, at 350 degrees F for about 30 minutes or until lightly browned on top. Remove and let cool. Garnish with a light sprinkle of Cajun seasoning and parsley if desired. Let cool and cut into 25 squares. Best when served slightly warm or at room temperature.


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Recipe: Green Chile Cheese Squares

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min |Yield: 25 squares

Ingredients
  • 2 cups shredded Monterey or pepper jack cheese
  • 2 cups shredded cheddar cheese
  • 1 (7 ounce) can chopped green chilies, drained
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Cajun seasoning and chopped parsley, for garnish, optional
Instructions

Butter or line an 8 x 8 inch baking dish, preferably glass, with a sheet of parchment paper, leaving overhang on edges. Preheat oven to 350 degrees F. Combine the shredded cheeses and add half of them to the baking dish. Top with the green chilies and add the remaining cheese to the top. Gently press into pan. Whisk together the milk and eggs, add flour and whisk well. Drizzle evenly across the top of the cheese.

Bake, uncovered, at 350 degrees F for about 30 minutes or until lightly browned on top. Remove and let cool. Garnish with a light sprinkle of Cajun seasoning and parsley if desired. Let cool and cut into 25 squares. Best when served slightly warm or at room temperature.

Cook's Notes: For more heat, substitute pickled jalapeno for half or all of the green chilies.  Double for a 9 x 13 inch dish. Use your favorite combination of cheeses, generally one white and one yellow.

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Posted by on December 31, 2019

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