They kind of look like a dense snack cake don't they? But really there is chili in it...you can see it in the bottom. This is a recipe that my mom used to make when I was a kid, they are really quick and easy. A great addition to taco night. Cut a little smaller, and they would make a great appetizer.
Chili Cheese Squares
1 can chopped chilies (4 oz) drained
2 cups shredded Monterey Jack Cheese
1 cup Bisquick mix
1 cup half and half
4 large eggs
Preheat oven to 375 degrees.
Spray a 9x9x2 inch pan with cooking spray. Sprinkle chilies on bottom of pan, and then the cheese on top. In a bowl, beat the remaining ingredients until smooth. Pour over chili and cheese mixture. Bake until golden brown and knife inserted in center comes out clean. 30- 35 minutes. Let stand for 10 minutes before cutting into squares.
I actually made these a little figure friendlier, and used Heart Smart Bisquick, lower fat monterey jack cheese, and egg substitute. They were just as delicious! Next time I will try substituting milk for the half and half.
I am making the low-cal version tonight! :)
ReplyDeleteSJV
I made a version of this based on what I had; buttermilk for the 1/2n1/2, only had 3 eggs, used about 1 1/4 c shredded lite mex. blend cheese and a 7oz can whole chilis, chopped. Anyway, didn't come out nearly as thick as yours, but still really good. I think one less egg and the heavy buttermilk may have weighed it down. Next time I will add a little salt to the mix too. Served it with our fave tortilla soup (have any in right now, btw?) and dinner was done. Thanks! :)
ReplyDeleteHey S, let me know how you guys liked it.
ReplyDeleteNo tortilla soup ;( I'll keep you posted.