JALAPENO CHEESE SQUARES
Make and share this Jalapeno Cheese Squares recipe from Food.com.
Provided by Southside Princess
Categories High Protein
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix cheeses and jalapeno and put into a 9x13 greased pan.
- Mix the egg, milk, and flour and pour on top.
- Bake at 350 for 35 minutes.
- You can use more or less jalapeno according to your taste or you can even use green chilis if you prefer.
MEXICAN PICKLED JALAPENOS
These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT35m
Yield 96
Number Of Ingredients 13
Steps:
- Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
- Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
- Toss jalapenos, onion, and carrots together in a bowl.
- Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
- Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
- Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
- Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
- Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 21.2 g, Fat 1.9 g, Fiber 7.5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 2347.6 mg, Sugar 11 g
MEXICAN CHEESE SQUARES
One of the easiest, most enjoyed party recipe I've ever made. There are NEVER any left, even if I double or triple the recipe. "Oh, the power of cheese!" These can be made ahead and freeze well.
Provided by BeachGirl
Categories Cheese
Time 45m
Yield 1 9x9 inch pan, 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Spread green chilis (and jalapenos, if using) in bottom of pan.
- Sprinkle with cayenne pepper.
- Sprinkle cheese over green chili peppers.
- Pour beaten eggs over all.
- Bake for 30-40 minutes or until firm in the center.
- Cool.
- Cut into 1-inch squares and serve hot or at room temperature.
- ***These freeze beautifully.
- To serve, thaw, microwave on defrost until warm.
- Cool.
- Cut into squares and serve.
TEXAS JALAPENO CHEESE SQUARES
Make and share this Texas Jalapeno Cheese Squares recipe from Food.com.
Provided by NELady
Categories Cheese
Time 40m
Yield 64 squares, 12-24 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and blend thoroughly. Spread mixture in an 8-inch pan. Bake at 350* for 30 minutes. Cut into 1-inch squares and serve hot.
MEXICAN JALEPENO SQUARES
Prepared by Cindy Swafford of The Villages, FL on 8/21/2013 The name makes these sound hot but they are not!!
Provided by ann wilson
Categories Cheese Appetizers
Time 50m
Number Of Ingredients 3
Steps:
- 1. Grease a 9x9 glass dish. Spread chilles on the bottom.
- 2. Mix beaten eggs and cheese and spread on the chilles
- 3. Bake for 30-45 minutes or until golden brown. Cool slightly and allow to set.
- 4. Cut into squares. Can be served warm or cold.
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4.6/5 (17)Total Time 35 minsCategory SideCalories 42 per serving
- Heat olive oil in a large saute pan or dutch oven over medium-high heat. Add jalapenos, carrots, garlic and onion. Saute for 10 minutes, stirring occasionally.
- Add the remaining ingredients to the pan, mix together and bring to a boil. Lower heat and simmer for 10 minutes.
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- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
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