chile cheese squares

40 squares    |   
Prep Time:
10 minutes    |   
Cook Time:
50 minutes

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chile cheese squares

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 these chile cheese squares from Carol Livingston, 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
Pinch salt
10 eggs
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. Serve at room temperature, or reheated slightly in a 350° oven.