Chili Cheese Squares

If you are searching for the perfect party appetizer, this one is guaranteed to be a crowd-pleaser. Perhaps you have access to a lot of eggs from your neighbor’s chickens, or maybe you just are in the mood for something a little greasy.

cheese squares

My sister had her baby this weekend and in order to help her out in some way I decided to make one of her husband’s favorites. I had to make something that would keep in the freezer, but I wanted something packed with protein for the new parents that would go well with the soup I made. My mom makes this appetizer any time we have a family gathering, and I always eat them even though they have dairy (which does not sit well with me). So, I tried to change these so they didn’t have any gluten and had a little less cheese. They actually tasted just as good with the tapioca flour and I just can’t go too crazy when they are around. You might want to experiment with less butter. See if you can stop yourself once you try them….enjoy!

Shopping Cart:

  • ½ C Butter, melted
  • 1 tsp. Baking Powder
  • 10 Eggs
  • Dash salt
  • 1 8 oz. Diced Ortega Green Chilies
  • 1 Pint Cottage Cheese
  • 16 oz. Shredded Pepper Jack Cheese
  • 1 C. Tapioca flour
  • Melt the butter. Crack and beat the eggs.  Blend in flour, baking powder, salt. The tapioca flour is a bit lumpy at first, so take a whisk and beat it until it is smooth (this takes some time). Add the butter, cheese and chilies.  Pour into greased 9 x 13 pan.  Bake at 400 for 15 minutes then at 350 for 35-40 minutes.  Once it has cooled, cut into squares.  This freezes beautifully and you can take them out and microwave them for a party!


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    Filed under Breakfast Menu: Desayuno, Lunch Menu: Almuerzo

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