Irresistible Green Chile Cheese Squares (Print version)
Savory baked green chile cheese squares with a soft eggy center, melted cheese, and just enough chile warmth.
# Ingredients:
For the baking dish
01 -
1 tablespoon unsalted butter, softened, for greasing
For the squares
02 -
10 large eggs
03 -
1/2 cup (115 g) unsalted butter, melted and cooled slightly
04 -
1/2 cup (65 g) all-purpose flour
05 -
1 teaspoon baking powder
06 -
3/4 teaspoon fine salt
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon garlic powder
09 -
1 pint (450 g) small-curd cottage cheese
10 -
2 cans (4 oz each) diced green chiles, lightly drained
11 -
2 cups (225 g) shredded Monterey Jack cheese
12 -
2 cups (225 g) shredded sharp cheddar cheese
13 -
3 scallions, thinly sliced
# Instructions:
01 -
Heat the oven to 350°F. Grease a 9x13-inch baking dish with softened butter.
02 -
In a large bowl, whisk the eggs, melted butter, flour, baking powder, salt, pepper, and garlic powder until smooth with no dry pockets.
03 -
Fold in the cottage cheese, drained green chiles, Monterey Jack, cheddar, and scallions until evenly combined.
04 -
Pour the mixture into the prepared dish and spread it into an even layer. Scatter any visible cheese evenly across the top.
05 -
Bake for 35-40 minutes, until the top is lightly golden, the edges are puffed, and the center no longer jiggles loosely.
06 -
Cool in the pan for 15 minutes, then cut into 24 squares for appetizers or 12 larger portions for brunch.
# Good to know:
01 -
Let the pan rest before slicing so the cheese squares hold their shape.
02 -
Use hot Hatch chiles or Pepper Jack cheese for a spicier version.
03 -
Serve warm or at room temperature.