Ingredients for Chile Cheese Squares
- Green Chilies
- Monterey Jack Cheese
- Biscuit Mix
- Light Cream
- 2 large eggs
- ½ teaspoon salt
- Pimento Stuffed Olive
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How to Make Chile Cheese Squares
- Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking pan.
- Sprinkle 4 ounces of canned diced green chiles and 2 cups of shredded cheddar cheese evenly over the bottom of the prepared pan.
- In a medium bowl, combine 1 box (11 ounces) of refrigerated biscuit baking mix, ¾ cup of milk or cream, 2 large eggs, and ½ teaspoon of salt.
- Beat the biscuit mixture with a whisk or fork until just combined. Don't overmix.
- Pour the biscuit batter evenly over the chile-cheese mixture in the pan.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the squares cool in the pan for 10 minutes before slicing.
- Garnish with olive slices (optional).
- To freeze: cool completely, then freeze squares individually on a baking sheet. Once frozen, transfer to a freezer bag for longer storage.
- To reheat frozen squares: arrange on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
47g
Carbs
3g
