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Cheese And Chile Squares

Cheese and Chile Squares recipe image
These Cheese and Chile Squares are the ultimate crowd-pleasing appetizer, combining creamy Monterey Jack and sharp Cheddar with the zesty kick of canned green chiles. The addition of cottage cheese and Parmesan creates a uniquely smooth, velvety texture that holds together beautifully when baked. With a hint of Tabasco for heat and a golden-brown crust, these squares offer a perfect balance of salty, cheesy, and spicy flavors. They are incredibly versatile, making them ideal for game day parties, potlucks, or a quick snack with tortilla chips and salsa. Easy to prepare in a food processor, this dish delivers gourmet results with minimal effort, ensuring your guests will be asking for seconds.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 24
Calories: 35.9
Dietary: Vegetarian
Description
These Cheese and Chile Squares are the ultimate crowd-pleasing appetizer, combining creamy Monterey Jack and sharp Cheddar with the zesty kick of canned green chiles. The addition of cottage cheese and Parmesan creates a uniquely smooth, velvety texture that holds together beautifully when baked. With a hint of Tabasco for heat and a golden-brown crust, these squares offer a perfect balance of salty, cheesy, and spicy flavors. They are incredibly versatile, making them ideal for game day parties, potlucks, or a quick snack with tortilla chips and salsa. Easy to prepare in a food processor, this dish delivers gourmet results with minimal effort, ensuring your guests will be asking for seconds.
Ingredients
  • 2 oz Parmesan cheese, cut in
  • 1 teaspoons Salt
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200°C). Butter a 17x10-inch jelly roll pan.
  2. 2
    In a food processor with the metal blade, process the Parmesan cheese until finely grated. Remove and set aside.
  3. 3
    Without washing the bowl, chop the green chiles using the metal blade. Remove and set aside.
  4. 4
    Using the shredding disc, shred the Cheddar and Monterey Jack cheeses separately. Set aside.
  5. 5
    Return to the metal blade. Combine salt, Tabasco sauce, 2 eggs, flour, baking powder, and grated Parmesan. Process to combine.
  6. 6
    With the machine running, slowly pour in the melted butter through the feed tube.
  7. 7
    Add the cottage cheese and process until the mixture is completely smooth.
  8. 8
    With the machine running, add 3 eggs through the feed tube and process briefly to combine.
  9. 9
    Remove 2/3 of the cheese mixture from the bowl and place in a large mixing bowl. Stir in the shredded Cheddar and chopped chiles.
  10. 10
    Return the remaining 1/3 of the mixture to the food processor. Add the remaining eggs and shredded Monterey Jack cheese. Process for 20-30 seconds until combined.
  11. 11
    Add the Monterey Jack mixture to the large bowl with the Cheddar mixture. Stir gently to combine everything evenly.
  12. 12
    Spread the mixture evenly into the prepared jelly roll pan.
  13. 13
    Bake at 400°F (204°C) for 15 minutes.
  14. 14
    Reduce oven temperature to 350°F (175°C) and bake for an additional 34-40 minutes, until the cheese is set and firm.
  15. 15
    Let cool slightly, then cut into squares. Serve warm with salsa or tortilla chips.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 35.9kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 1.5g8%
Cholesterol 7.3mg3%
Sodium 128.6mg6%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese squares, green chile dip, baked cheese, party appetizer, vegetarian snack, monterey jack, cheddar, parmesan, food processor recipe, game day food, cheesy dip, tabasco, easy appetizer
Read it online: https://www.chefs-mate.com/recipe/cheese-and-chile-squares/