1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 cup milk
2 cans (4 ounces each) diced green chiles, drained
Directions:
Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish.
Whisk eggs in a large bowl until frothy, creating a fluffy base for your squares.
Mix in both Monterey Jack and cheddar cheeses with the eggs until combined.
In a separate bowl, sift together flour, baking powder, and salt, then fold this dry mixture into the cheesy egg blend to maintain its airy texture.
Stir in melted butter and milk into the mixture until just moistened, forming a friendly batter.
Gently fold in the green chiles to ensure even distribution throughout the squares.
Pour and spread the batter evenly into the prepared dish, smoothing the top.
Bake for 35 to 45 minutes, until golden and set, evoking the beauty of a sunset.
Allow to cool slightly, then slice into squares and serve warm, watching them vanish in delight.
Variations & Tips:
Spice things up with crushed red pepper flakes or minced jalapeño.
For a heartier version, incorporate cooked, crumbled bacon or diced ham.
To cater to different tastes, adjust the green chile quantity or prepare a portion without.
These squares freeze well, perfect for quick snacks or sides later on.
Ensure the green chiles are well-drained to maintain the perfect texture.
With these Green Chile Cheese Squares, you’re not just serving a dish; you’re sharing a heartfelt gesture of love and warmth. Dive into this simple yet flavor-packed recipe and watch as it becomes a new favorite at your dinner table. Enjoy the journey of making and savoring each bite.
