Mexican Cheese Squares
Submitted by dolphin
Mexican cheese squares are a baked cheddar, egg, sour cream, and green chile appetizer cut into squares. A make-ahead party snack that also freezes and reheats beautifully.
YIELD
2 dozenPREP
10 minCOOK
1 hrsREADY
1 hrsMexican cheese squares are the party appetizer that vanishes before you sit down. A thick batter of eggs, sour cream, diced green chiles, and sharp cheddar bakes up into a golden slab that cuts into neat two-bite squares, somewhere between a frittata and a crustless quiche with Tex-Mex attitude.
The two-stage bake (400°F/200°C hot start, then down to 350°F/175°C) is what gives this its texture. The high blast sets the edges and lifts the batter, then the lower finish cooks the center without drying out the cheese. Skip the temperature drop and you end up with rubber edges and a raw middle.
Melting the butter right in the baking dish is an old-school shortcut. The butter greases the pan and adds a thin, rich layer of fat that helps the squares release cleanly. Just swirl to coat before pouring in the batter.
Kitchen Tips
- Squeeze excess liquid from the green chiles before adding. Canned chiles are watery and will thin the batter.
- Use freshly grated cheddar from a block. Pre-shredded cheese has anti-caking agents that affect texture.
- Let cool 10 minutes before cutting so the squares hold their shape.
- Freezes like a champ. Wrap uncut slabs in foil and reheat from frozen at 325°F (165°C) for 25 minutes.
Variations
- Swap half the cheddar for pepper jack for extra heat and flavor.
- Add cooked crumbled chorizo or diced ham for a heartier brunch version.
- Stir in a cup of corn kernels and some chopped scallions for a southwestern corn pudding vibe.
Ingredients
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.
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