Best Chile Cheese Squares Recipes

GREEN CHILE CHEESE SQUARES

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

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.

CHILE CHEESE SQUARES

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.

KETO CHILE-CHEESE SQUARES

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.

~ SAVORY GREEN CHILE, ONION CHEESE SQUARES ~

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

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

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.

CHILE-CHEESE OMELET SQUARES

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.

CHILE CHEESE SQUARES

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

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.