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Mexican Cheese Squares

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      Title: MEXICAN CHEESE SQUARES
 Categories: Appetizers, Cheese/eggs, Harned 1994, Mexican, Vegetables
      Yield: 1 Batch
 
      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.
  
  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.
  
  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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