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Mexican Cheese Squares

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables, Grains Mexican Appetizers, Cheese/eggs, Harned 1994, Mexican, Vegetables 1 Batch

INGREDIENTS

5 lg Eggs
1/4 c All-purpose flour
1 pn Salt
3/4 ts Baking powder
4 oz Can green chile peppers or diced
Fresh jalapeno peppers deveined and seeded
1 c Sour cream
2 c Packed, grated Cheddar cheese (1/2 lb.)
1 To 2 tb. Mexican hot sauce
1 tb Fresh cilantro leaves; torn no stems
1 tb Unsalted butter

INSTRUCTIONS

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" square baking dish.  Pour mixture into dish and spread
with a spatula.
Bake at 400 F. for 15 minutes, then turn heat down to 350 F. 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.
Yield: About 24 squares.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pg. 33. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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