*  Exported from  MasterCook  *
 
    Mexican Cheese Squares
 
 Recipe By     : Nancy Enright’s Canadian Herb Cookbook, by Nancy Enright
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Mexican
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lg           Eggs
      1/4   c            All-purpose flour
    1       pn           Salt
      3/4   ts           Baking powder
    4       oz           Can green chile peppers or
  -- diced
  Fresh jalapeno peppers
  -- deveined and seeded
    1       c            Sour cream
    2       c            Packed, grated Cheddar cheese (1/2 lb.)
    1                    to 2 tb. Mexican hot sauce
    1       tb           Fresh cilantro leaves -- torn (no stems)
    1       tb           Unsalted butter
 
 In a large mixing bowl, whisk together eggs, flour, salt and baking  
 powder until smooth.  Stir in diced chile peppers, sour cream and cheese.  
 Add hot sauce to taste and cilantro.
 
 Melt butter in an 8 square baking dish.  Pour mixture into dish and 
 spread with a spatula.
 
 Bake at 400 F. for 15 minutes, then turn heat down to 350 F. and bake an 
 additional 30 minutes, or until toothpick inserted in center comes out 
 clean.  Cool slightly, then cut into squares to serve.
 
 Yield: About 24 squares.     
 
  From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.   
 Toronto: James Lorimer & Company, 1985.  Pg. 33.  ISBN 0-88862-788-2.   
 Electronic format by Cathy Harned.   
 
 
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 NOTES : To freeze, wrap - uncut - in foil, then place in airtight freezer 
        bag.   Reheat, unthawed, in foil wrapping in a moderate oven until 
        heated   through, about 25 minutes.