Cheese & Chile Squares

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Servings: 24 Difficulty: Advanced
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Creamy, cheesy baked squares with a kick of green chiles, perfect for snacking or party platters.
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These Cheese & Chile Squares are a decadent, savory treat that combines the creaminess of cottage cheese and Monterey Jack with the sharp bite of Parmesan and the heat of green chiles. The batter is bound with eggs and a touch of flour, then baked until firm and golden. The result is a rich, flavorful square that holds together well for slicing. They are ideal for potlucks, game day gatherings, or as a hearty appetizer served with salsa. While they rely on a food processor for easy mixing, the ingredients are simple and pantry-friendly. Enjoy them warm straight from the oven or at room temperature.

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Cheese & Chile Squares

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 35.9

Description

These Cheese & Chile Squares are a decadent, savory treat that combines the creaminess of cottage cheese and Monterey Jack with the sharp bite of Parmesan and the heat of green chiles. The batter is bound with eggs and a touch of flour, then baked until firm and golden. The result is a rich, flavorful square that holds together well for slicing. They are ideal for potlucks, game day gatherings, or as a hearty appetizer served with salsa. While they rely on a food processor for easy mixing, the ingredients are simple and pantry-friendly. Enjoy them warm straight from the oven or at room temperature.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200°C). Butter a 17x10 inch jelly roll pan.
  2. Using a food processor with the metal blade, process the Parmesan cheese until finely grated. Remove and set aside.
  3. Without washing the bowl, chop the green chiles using the metal blade. Remove and set aside.
  4. Using the shredding disc, shred the Cheddar and Monterey Jack cheeses separately. Remove and set aside.
  5. In the food processor bowl, combine the salt, Tabasco sauce, 2 eggs, flour, baking powder, and grated Parmesan. Pulse to combine.
  6. With the machine running, pour the melted butter through the feed tube.
  7. Add the cottage cheese and process until smooth.
  8. With the machine running, add 3 more eggs through the feed tube.
  9. Remove 2/3 of the mixture from the bowl and stir in the Cheddar cheese and chopped chiles.
  10. Add the remaining eggs and Monterey Jack cheese to the mixture left in the food processor. Process for 20-30 seconds until combined.
  11. Mix the two cheese mixtures together thoroughly and spread evenly into the prepared jelly roll pan.
  12. Bake for 15 minutes at 400°F, then reduce heat to 350°F (175°C).
  13. Continue baking for 34-40 minutes, or until the center is set and firm to the touch.
  14. Cut into squares and serve warm with salsa.

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, cottage cheese, parmesan, monterey jack, cheddar, baked cheese, appetizer, party food, vegetarian snack, food processor, cheese dip, italian appetizer, hot cheese, easy baking
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