Makes:40 squares |
Prep Time:10 minutes |
Cook Time:50 minutes
High-gloss magazines would have us believe guests want appetizers like foie gras foam on Chinese spoons. Then why is it that cheesey, gooey classics, like Carol Livingston’s chile-cheese squares, are the first to disappear at a party? I wait all year to eat these at her holiday shindig and when I couldn’t make the party this year, I begged Sam to bring a few home for me. They were fantastic the next day with a salad for lunch. And they’re a helluva lot easier to make than foie gras foam.
1 pint (16-oz container) cottage cheese
1/2 cup (1 stick) butter, softened
1/2 cup all-purpose flour
1 teaspoon baking powder
2 small cans (4 oz each) diced green chiles
1 pound Jack or cheddar cheese, grated
Preheat oven to 400°F. Put the cottage cheese in a large bowl and stir with a fork to smooth it out a bit. Add the butter, flour, baking powder, salt, eggs, chiles, and cheese and beat with a whisk until blended. Pour into a 9- by 13-inch baking dish and bake for 15 minutes.
Reduce heat to 350°F and continue to bake 35 minutes, or until mixture is firm and golden at the edges. Let stand at room temperature until cool, then cut into 1-1/2-inch squares. Or cover and refrigerate overnight, then cut into squares just before the party.