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Cheesy Chile Squares
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  • 4 tbsp (60 ml) butter
  • 5 eggs
  • 1/4 cup (60 ml) flour
  • 1/2 tsp (2 ml) baking powder
  • 1/8 tsp (1 ml) salt
  • dash of cayenne
  • 2 cups (475 ml) shredded monterey jack cheese or cheddar cheese (about 8 oz)
  • 1 cup (225 ml) small-curd cottage cheese
  • 1 (4 oz) can diced chilis
  • Preheat oven to 400 degrees (200 C.).
  • Melt butter in a 9 in square baking pan in oven.
  • In a large bowl, whisk eggs until well blended.
  • Stir in flour, baking powder, salt, and cayenne,
  • Tip the baking pan to coat bottom and sides: add melted butter to eggs.
  • Add Monterey Jack cheese, cottage cheese, and chilis and blend well.
  • Pour mixture into buttered pan and bake 15 minutes.
  • Reduce oven temp to 350 degrees (175 C.).
  • Bake another 30 to 35 minutes longer until top is lightly browned.
  • Knife in center should show no evidence of uncooked egg.
  • Let cool on a rack at least 10 min.
  • Cut into 1 1/2 in squares.
  • If made in advance, cover and refrigerate up to 2 days.
  • Freeze for longer storage.
  • Serve warm or at room temp.
I always make this for buffets or when I am going to a party and have to bring an appetizer. It is easy and everyone loves it. Happy Holidays!!!

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