Best Chile Cheese Squares Recipes

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GREEN CHILE CHEESE SQUARES



Green Chile Cheese Squares image

Fluffy and creamy, these bars are perfect anytime of the day - from brunch to cocktail hour!

Provided by Diana Furman

Categories     Cheese Appetizers

Time 55m

Number Of Ingredients 8

1 stick butter or margarine
10 eggs, slightly beaten
1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 c chopped green chile (canned is ok)
1 pt small curd cottage cheese
1 lb shredded cheddar & monterey jack

Steps:

  • 1. Melt butter and cool. Pour into large bowl; add eggs, beating slightly. Add in all other ingredients and mix well.
  • 2. Pour into a buttered 13" x 9" x 2" pan. Bake at 400 degrees for 15 minutes - THEN lower to 350 degrees for 30 minutes.

CHILE CHEESE SQUARES



Chile Cheese Squares image

What begins as a cheese omelet soon transforms into spicy appetizer squares. Simple to make and simply delicious. Cut the baked mixture into little square servings.

Provided by CJROGERS

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 56

Number Of Ingredients 3

2 (16 ounce) packages shredded Cheddar cheese
2 (4 ounce) cans chopped green chile peppers, juice reserved
12 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch baking dish, place 1/2 of the shredded Cheddar cheese. Top with green chile peppers. Top the chiles with the remaining cheese.
  • In a blender, mix eggs with the juice from the chile peppers. Pour the egg mixture over the cheese mixture.
  • Bake in the preheated oven 30 to 40 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 0.5 g, Cholesterol 56.7 mg, Fat 6.4 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 161.3 mg, Sugar 0.3 g

KETO CHILE-CHEESE SQUARES



Keto Chile-Cheese Squares image

Good for breakfast or on-the-go snack.

Provided by dojustice

Time 1h

Yield 12

Number Of Ingredients 6

nonstick cooking spray
4 large eggs
¼ cup heavy whipping cream
1 (16 ounce) package shredded Cheddar cheese
1 (16 ounce) package shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with nonstick spray.
  • Whisk eggs and milk together in a small bowl.
  • Layer 1/2 of the Cheddar and 1/2 of the Monterey Jack in the prepared pan. Sprinkle chile peppers over top, then layer with remaining cheese. Drizzle egg mixture over cheese.
  • Bake in the preheated oven until set, 30 to 35 minutes. Cool for 15 minutes before cutting.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 1.5 g, Cholesterol 141.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 20.7 g, SaturatedFat 16.7 g, Sodium 566.6 mg, Sugar 0.8 g

CHILE CHEESE SQUARES



Chile Cheese Squares image

This is a family favorite and it is very easy to make. We originally discovered it as an appetizer, but I think it is great for brunch. I also make it just for myself and freeze the squares to have for lunch in the future. The recipe is very open to substitutions. Fresh green chiles can be used if you happen to live where you can get them and the recipe can probably be made without them or with any amount according to your tastes.

Provided by PaNik

Categories     Breakfast

Time 40m

Yield 9 serving(s)

Number Of Ingredients 7

1 (4 ounce) can diced peeled green chilies, drained
8 ounces grated monterey jack cheese or 8 ounces sharp cheddar cheese
1 cup biscuit mix
1 cup light cream (evaporated milk also works)
4 eggs
1/4 teaspoon salt
1/4 cup sliced pimento stuffed olive

Steps:

  • Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
  • Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
  • Beat until thoroughly blended.
  • Pour over chili-cheese mixture.
  • Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
  • Let stand 10 minutes before slicing.
  • Garnish with olive slices, if you wish.
  • To freeze ahead: Freeze squares in a single layer on a large baking sheet.
  • Transfer to a plastic bag when frozen.
  • To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.

Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 9.5, Cholesterol 135.6, Sodium 420.6, Carbohydrate 11, Fiber 0.5, Sugar 2.5, Protein 11.4

~ SAVORY GREEN CHILE, ONION CHEESE SQUARES ~



~ Savory Green Chile, Onion Cheese Squares ~ image

The bomb! Serve these delicious squares with anything or just as a snack. They pair perfectly with any Mexican dish.

Provided by Cassie * @1lovetocook1x

Categories     Other Side Dishes

Number Of Ingredients 12

1 - 8 ounce(s) jiffy corn muffin mix
1 - egg, beaten
1/4 cup(s) butter
3/4 cup(s) chopped sweet onion
1/3 cup(s) milk
1 cup(s) fresh shredded, sharp cheddar cheese
1/2 cup(s) shredded, colby cheese
1 - 4 ounce(s) can, chopped green chiles
1 cup(s) sour cream
1/2 teaspoon(s) dill paste or chopped dill
1/2 teaspoon(s) salt
1/4 teaspoon(s) cayenne pepper or to taste

Steps:

  • Preheat oven to 400 degree F. Grease an 8 x 8 baking dish. In a medium saucepan, over medium heat, brown onion in butter. Remove from heat and add the milk, muffin mix, sour cream, salt, Cayenne, cheddar cheese, Chile's and stir until blended. Stir in egg making sure it's well incorporated.
  • Pour batter into prepared pan and sprinkle the top evenly with Colby cheese or even pepper Jack.
  • Bake for 20 - 25 minutes or until pick inserted in center comes out clean. Should be golden on top. I then brush the top while hot with butter. Just something I always do. I leave set for 5 minutes before cutting as they are very moist. This gives the cheese a few minutes to set. Enjoy these awesome squares as a side with any Mexican dish or as I did tonight, as a snack. I often serve with my: https://www.justapinch.com/recipes/soup/soup-beef-soup/super-tasty-taco-soup-cassies.html?p=1

GOAT CHEESE SQUARES WITH RASPBERRY CHILE CHUTNEY



Goat Cheese Squares with Raspberry Chile Chutney image

Provided by Marcela Valladolid

Categories     appetizer

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium chopped onion
3 cloves garlic, minced
1 cup low-salt chicken broth
1/2 red bell pepper, chopped
1/2 cup honey
1-inch piece fresh ginger, peeled and minced
3 tablespoons apple cider vinegar
1 canned chipotle chile in adobo sauce, left whole
1 (6-ounce) container fresh raspberries or 1 cup frozen (thawed)
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
Flour, for dusting
1 (5.5-ounce) log goat cheese, at room temperature

Steps:

  • Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator).
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.
  • Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.

CHILE CHEESE EGG SQUARES



Chile Cheese Egg Squares image

This is one of my favorite breakfast recipes. My mom made these for me as a kid. You can make ahead and freeze, pulling a few out to microwave before heading out the door. Awesome dish, you really can't beat stuff this easy and yummy!

Provided by KPD123

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

5 eggs, beaten
1 (4 ounce) can diced green chilies
1 lb sharp cheddar cheese, shredded
1/4 cup onion, minced

Steps:

  • Combine all ingredients in mixing bowl.
  • Pour into a greased 9x9 casserole dish.
  • Bake for 35 minutes at 350 degrees or until cooked in the center.

Nutrition Facts : Calories 559.1, Fat 43.8, SaturatedFat 25.9, Cholesterol 383.4, Sodium 1127.2, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 36.5

CHILE-CHEESE OMELET SQUARES



Chile-Cheese Omelet Squares image

Make and share this Chile-Cheese Omelet Squares recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

8 large eggs, beaten
1/2 lb mushroom, sliced
1 (4 ounce) can chopped green chilies
4 slices bacon, cooked and diced (or 1/2 cup diced cooked ham)
1 cup shredded monterey jack pepper cheese

Steps:

  • Preheat oven to 350°; coat a shallow 1-quart casserole with cooking spray.
  • In a bowl, whisk together the eggs, mushrooms, chiles, bacon, and cheese; pour mixture into the casserole dish.
  • Bake, uncovered, for 20 minutes, or until set.
  • Cool and cut into 1-inch squares; serve with toothpicks.

Nutrition Facts : Calories 126.7, Fat 9.7, SaturatedFat 4, Cholesterol 154.5, Sodium 161.7, Carbohydrate 1.9, Fiber 0.3, Sugar 1.1, Protein 8.2

CHILE CHEESE SQUARES



CHILE CHEESE SQUARES image

Categories     Cheese     Egg

Number Of Ingredients 8

1/2 cup butter - melted
10 eggs
1/2 cup flour
1 tsp. baking powder
1 lb. Jack cheese - grated
dash of salt
8 oz. green chiles, chopped
1 pint cottage cheese

Steps:

  • Beat eggs with wire wisk. Add remaining ingredients. Bake in buttered 13' x 9" x 2" glass pan. Cut into small squares and serve. Can be served warm or at room temperature.

CHILE CHEESE SQUARES



Chile Cheese Squares image

Great Brunch idea!

Provided by Sharon Hoffman @sharen918

Categories     Eggs

Number Of Ingredients 4

2 can(s) 5 ounce cans, chopped green chile, rinsed and drained
8 ounce(s) sharp cheddar cheese, shredded
8 ounce(s) mozzarella cheese, shredded
6 large eggs, beaten well

Steps:

  • Preheat oven to 350°. Combine shredded cheeses in a bowl. Grease an 8 x 8 baking pan.
  • Spread half the cheese mixture in bottom of baking pan. Spread chiles on top of cheese layer. Add the remaining cheese on top of chiles.
  • Pour beaten eggs over cheese and bake for 35 minutes or until lightly browned. Let stand for 30 minutes before cutting into squares.

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