Mexican Cheese Squares
Yield
2 dozenPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| ¾ | teaspoon |
baking powder
|
|
| 4 | ounces |
green chili peppers
diced |
|
| 1 | x |
jalapeño pepper
deveined and seeded |
*
|
| 1 | cup |
sour cream
|
|
| 2 | cups |
cheddar cheese
grated |
|
| 1 | tablespoon |
cilantro
fresh, torn |
|
| 1 | tablespoon |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 3.8 | ml |
baking powder
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 1 | x |
jalapeño pepper
deveined and seeded |
*
|
| 237 | ml |
sour cream
|
|
| 473 | ml |
cheddar cheese
grated |
|
| 15 | ml |
cilantro
fresh, torn |
|
| 15 | ml |
butter, unsalted
|
|
Directions
In a large mixing bowl, whisk together eggs, flour, salt and baking powder until smooth.
Stir in diced chile peppers, sour cream and cheese.
Add hot sauce to taste and cilantro.
Melt butter in an 8 inch square baking dish .
Pour mixture into dish and spread with a spatula.
Bake at 400℉ (200℃). for 15 minutes, then turn heat down to 350℉ (180℃). and bake an additional 30 minutes, or until toothpick inserted in center comes out clean.
Cool slightly, then cut into squares to serve.
To freeze, wrap - uncut - in foil, then place in airtight freezer bag.
Reheat, unthawed, in foil wrapping in a moderate oven until heated through, about 25 minutes.
