Savory Green Chile Onion Cheese Squares Recipes

Steps:

• Preheat oven to 400 degree F. Grease an 8 x 8 baking dish. In a medium saucepan, over medium heat, brown onion in butter. Remove from heat and add the milk, muffin mix, sour cream, salt, Cayenne, cheddar cheese, Chile's and stir until blended. Stir in egg making sure it's well incorporated.
• Pour batter into prepared pan and sprinkle the top evenly with Colby cheese or even pepper Jack.
• Bake for 20 - 25 minutes or until pick inserted in center comes out clean. Should be golden on top. I then brush the top while hot with butter. Just something I always do. I leave set for 5 minutes before cutting as they are very moist. This gives the cheese a few minutes to set. Enjoy these awesome squares as a side with any Mexican dish or as I did tonight, as a snack. I often serve with my: https://www.justapinch.com/recipes/soup/soup-beef-soup/super-tasty-taco-soup-cassies.html?p=1

Steps:

• 1. Melt butter and cool. Pour into large bowl; add eggs, beating slightly. Add in all other ingredients and mix well.
• 2. Pour into a buttered 13" x 9" x 2" pan. Bake at 400 degrees for 15 minutes - THEN lower to 350 degrees for 30 minutes.

Steps:

• Preheat oven to 300°F.
• Prepare 12x8-inch baking dish by spraying it with cooking spray.
• In medium bowl, mix together the eggs, salt, pepper, and cayenne pepper sauce.
• In large bowl, combine chiles and both cheeses. Pour the egg mixture into the cheese mixture and stir together well.
• Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes.
• Once cooled, cut into small squares and serve.

Steps:

• Preheat oven to 350 degrees.
• Remove seeds from chiles and lay flat on bottom of a greased 9 x 13 pan.
• Mix cheese, eggs and mustard, Worcestershire sauce and a dash of hot sauce.
• Add salt and pepper if desired.
• Pour over chiles and sprinkle with paprika.
• Bake for 25 minutes. Cut into bite sized squares.

Steps:

• Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
• Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
• Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
• Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
• Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
• Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.