Cheese & Chile Squares

These Southwestern-leaning cheese squares hit that sweet spot between a crustless quiche and chile relleno casserole. The magic is in the layered construction, a bottom portion loaded with Longhorn cheddar and diced green chiles gets topped with a paler Monterey Jack mixture for a visibly two-toned slice when you cut into it.

Cottage cheese is the secret structural element, processed smooth with eggs, butter, flour, Parmesan and baking powder, it acts as a tenderizer that keeps the bake light and custardy instead of rubbery and dense like a traditional quiche. A hit of tabasco cuts through all that richness.

Green chiles bring the real Southwestern personality, mild, earthy heat that plays against the sharpness of the cheddar and the creaminess of the Jack. Baking at 400F (205C) for the first 15 minutes sets the surface, then dropping to 350F (175C) lets the custard finish gently without scorching.

Cut into 24 squares for appetizer portions, bigger squares make a decent brunch main.

Kitchen Tips

• Shred the cheeses cold from the fridge, warm cheese clumps in the food processor and won’t shred cleanly
• Use a jelly roll pan as specified, anything smaller makes the bars too thick and the center won’t set
• Process the cottage cheese until genuinely smooth, visible cottage cheese curds leave lumpy pockets in the baked squares
• Let the squares cool ten minutes before cutting, hot custard tears under a knife
• Serve warm with salsa on the side for dipping, cold squares lose most of their magic

Variations

• Sub a can of chopped jalapenos for half the green chiles for more heat
• Add a layer of crumbled cooked chorizo between the two cheese layers for a carnivore version
• Fold in chopped fresh cilantro to brighten both layers