Chile Cheese Squares
I’ve got a Tex-Mex treat for you–Chile Cheese Squares. These amazing treats can be eaten as a party appetizer, as a side for chili, or for breakfast! You’ll actually think you’re eating cornbread, but there is no cornmeal in this recipe. Instead it uses Bisquick, lots of cheese, pimientos, diced green chiles, hot sauce, eggs and milk. As a result, this delicious concoction is a souffle-style treat that tastes absolutely amazing.
I made this for a youth swim party at our house last month. We had a bunch of teenagers from our church over and I served cookies and appetizers. I had seen this recipe on Pinterest and wanted to give it a try. This tasty side dish was very well received as an appetizer by all that came to the party, although my husband thought Chile Cheese Squares would be really excellent served with chili or soup! I think it would also be great served for breakfast as a side with bacon, eggs and fruit.
If you’re looking for a tasty side and you enjoy Tex-Mex style food, I recommend Chile Cheese Squares – for breakfast, with soup or chili or for your next tailgating party. Everyone will enjoy this delicious comfort food and you will lick your fingers clean! 🙂
Chile Cheese Squares are great for breakfast or as an appetizer.
This is a great treat for any tailgating party.
Here’s what I did.
I used these ingredients.
Place Bisquick in a mixing bowl. Add eggs, salt and milk.
Whisk ingredients until smooth.
Add pimientos, diced green chilies, hot sauce, and cheese.
Stir all the ingredients with a wooden spoon to combine.
Spray a 10×15″ glass baking dish with cooking spray.
Bake at 350 for 45-60 minutes or until a toothpick inserted in center comes out clean.
Every bite of these appetizers is mouthwatering.
This Tex-Mex style souffle is incredible.
Here’s the recipe.
CHILE CHEESE SQUARES
(Recipe adapted from The Seasoned Mom)
- 1 ½ cups [url href=”http://www.bettycrocker.com/products/bisquick” target=”_blank”]Bisquick[/url]
- 1 ½ cups milk
- 6 eggs
- 2-3 dashes Pete’s Texas hot sauce
- 24-oz. Mexican blend shredded cheese
- 8-oz. diced green chiles, drained
- 4-oz. diced pimientos, drained
- 1 tsp. salt
- Combine Bisquick, milk, eggs, salt and hot sauce with a whisk.
- Stir in cheese, green chiles and pimientos.
- Pour into a greased 10×15” glass baking dish. Bake at 350° for 45-60 minutes or until a toothpick inserted in center comes out clean.
- Cut into bite-sized squares.
This recipe makes a lot. You can also halve the recipe unless you’re having a lot of company or want leftovers.
We loved the taste of Chile Cheese Squares and believe you will too.