Chili Cheese Cubes
Submitted by JohnBean99
Fluffy baked egg squares loaded with Monterey Jack, cheddar, and chopped green chilis. Cut into bite-sized cubes, these Tex-Mex appetizers are just as good cold as they are warm from the oven.
YIELD
2 dozenPREP
10 minCOOK
40 minREADY
1 hrsDown in Texas, these little squares show up at every potluck, tailgate, and church supper worth attending.
Eight eggs get whipped until light and airy, then folded together with a mountain of Monterey Jack, sharp cheddar, and chopped green chilis. A touch of flour and baking powder holds it all together.
Bake the whole thing in a 9×13 pan, cut it into cubes, and watch them vanish. They’re just as satisfying straight from the fridge the next day.
Pro Tips
- Beat the eggs a full 4 to 5 minutes so they puff up light and give the cubes their airy texture.
- Let the pan cool for 10 minutes before cutting so the squares hold their shape.
- These freeze well. Reheat from frozen in a low oven until warmed through.
Ingredients
Directions
Beat eggs 4 to 5 minutes until light.
Add flour, baking powder, and salt.
Mix well.
Fold in cheese and chilis. Pour into greased 9×13×2 inch baking pan.
Bake at 350℉ (180℃). for 40 minutes.
Cut into 2 inch squares. Good hot or cold.
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