Chili Cheese Squares Recipes

Steps:

• Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
• Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

Steps:

• Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
• Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
• Beat until thoroughly blended.
• Pour over chili-cheese mixture.
• Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
• Let stand 10 minutes before slicing.
• Garnish with olive slices, if you wish.
• To freeze ahead: Freeze squares in a single layer on a large baking sheet.
• Transfer to a plastic bag when frozen.
• To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.

Steps:

• Place cheese and chilies in the bottom of a greased 9x13-inch pan.
• Beat Bisquick, milk and eggs together. Pour over cheese and bake in oven for 20-30 minutes at 350 degrees or until golden brown.
• Cut into squares.

Steps:

• 350º.
• 9"x13" pan.
• Spray pan with Pam. Layer 1/2 cheddar cheese 1/2 green chilies, all the Monterey Jack, remaining 1/2 green chilies, remaining 1/2 cheddar cheese. Beat eggs with milk and flour. Pour over cheese mixture. Sprinkle with paprika and bake for 45 minutes. Cut into squares.

Steps:

• Preheat a cast-iron skillet over medium-high heat. Place the beef in a thin, single layer and cook, undisturbed, until the bottom begins to brown, about 5 minutes.
• Meanwhile, make the seasoning. Mix the garlic powder, cayenne, cinnamon, cumin, mustard powder, onion powder and paprika and 2 teaspoons salt in a small bowl. Check to make sure the bottom of the beef is a brown color, add the seasoning, then stir to combine and cook for 4 minutes. Stir in the tomato paste and cook until the mixture is brick red, about 1 minute. Stir in 3 ounces of water, then remove from the heat.
• Preheat a large nonstick pan or griddle over medium heat.
• Place 4 of the bread slices on a work surface. On each slice, spread 1 tablespoon (0.5 ounce) of cream cheese, then top with 1 heaping tablespoon of Cheddar and set aside.
• Spread 2 heaping tablespoons of the chili on 4 more of the bread slices.
• Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
• Place each cheese-topped bread slice, cheese-side up, on top of a square of melting Cheddar. Top each with a chili-topped bread slice, chili-side up. Cook until the cheese starts to turn dark, golden yellow around the edges and is slightly crispy, about 5 minutes. Transfer the sandwiches to a plate.
• Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
• Place each of the 4 remaining bread slices on top of a square of melting Cheddar. Top with the sandwiches, chili-side down. Cook until the bottoms are crunchy and golden, about 5 minutes more. Transfer to a cutting board. Cut each sandwich into 4 squares and serve immediately.

Steps:

• Lightly grease the bottom of a 8x8 baking dish.
• Heat oven to 375 degrees.
• Spilt and seed green chilies and arrange chiles over the bottom of the baking dish.
• Sprinkle cheese over the chilies.
• Beat eggs, salt and milk together.
• Pour over the top of the cheese.
• Bake in the oven for about 20 minutes or until bubbly and set.
• Take out of oven and arrange tomato slices in a single layer on top.
• Return to the oven for 5 to 10 minutes.
• Cut into squares and serve warm.

Steps:

• Arrange croutons in a greased 13x9-in. baking dish. Sprinkle with cheese and chiles. In a bowl, beat remaining ingredients. Pour over cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with nonstick spray.
• Whisk eggs and milk together in a small bowl.
• Layer 1/2 of the Cheddar and 1/2 of the Monterey Jack in the prepared pan. Sprinkle chile peppers over top, then layer with remaining cheese. Drizzle egg mixture over cheese.
• Bake in the preheated oven until set, 30 to 35 minutes. Cool for 15 minutes before cutting.

Steps:

• Cook grits according to package directions.
• Stir in cheese and remaining ingredients.
• Spoon mixture into greased 9X13 baking dish.
• Bake at 350 degrees for 1 hour, or until set.
• Chill cooled baking dish of cooked grits.
• Cut into squares.
• Broil 5 inches from heat, for 1 minute on each side or until golden.
• Serve with any beef or vegetables.
• May be made 1 day before, and chilled overnight.