Cheese & Chile Squares

Directions

Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated.

Remove and set aside.

Without washing the workbowl, use the metal blade to chop the chiles.

Remove and set aside.

Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately.

Remove and set aside.

Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese.

With the machine running, add the hot melted butter through the feed tube.

Remove the cover and add the cottage cheese and then process until smooth.

With the machine running, add 3 eggs through the feed tube.

Remove ⅔ of the mixture from the workbowl and combine with the Cheddar cheese and chiles.

Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds.

Combine the 2 mixtures and spread in a buttered 17×10 inch jelly roll pan.

Bake 15 minutes in a preheated 400℉ (200℃) oven, then reduce temperature to 350℉ (180℃) and bake about 34 to 40 minutes more until the cheese is set and firm.

Cut into squares and serve warm with your favorite salsa.