Perfect as an appetizer for entertaining, these fluffy, gooey, cheesy, Green Chile Cheese Squares also fit well for a brunch or buffet, and they're good at room temperature or served warm.
Green Chile Cheese Squares
These little cheesy squares are a favorite around the holidays down here. Always have been.There are so many iterations of them now, that no two are alike either, so if mine don't look the same as your recipe, that's why. Some of them are flatter, more cheesy and gooey, others are more cakey, and yet others very souffle-like made with many eggs. Heck it's even been turned it into a casserole, so it can be served either way, as a finger food or as a side dish for those nice brunches. How many squares you get, depends completely on how you cut them!
One thing I can tell you is that they are rich and addictive, so try to share them because, you know... there's lots of cheese and well, you know all about that whole cheese thing, right? They are delicious! My preference is to eat them warm or at room temperature, though they're pretty good cold too.
A version of this, known as John Wayne casserole, has been around since the late 70s, when it was submitted to a celebrity cookbook. It is made with 2 pounds of cheese and 4 eggs and very little flour, only enough to bind it. Of course, as things go, the John Wayne Casserole you see mostly around the web today, is nothing like this. It's made with a veggie and Tex-Mex seasoned ground beef and tomatoes, layered in a biscuit crust, topped with a sour cream and cheese layer and a cornbread crust, if you make the Mississippi version. Much less cheese, no eggs. Funny how that happens isn't it?
As always, full recipe text with measurements and instructions is located a little further down the page. Just swipe or scroll past these pictures. Here's how I make mine.
Butter or line an 8 x 8 inch baking dish, preferably glass, with a sheet of parchment paper, leaving overhang on edges. Preheat oven to 350 degrees F. Combine the shredded cheeses and add half of them to the bottom of a buttered 8 x 8 inch baking dish. I like to use one white cheese and one yellow cheese but I've used all kinds of cheeses over the years, even pre-shredded ones. Top with drained green chilies and add the remaining cheese to the top. Gently press into pan. Whisk together the milk and eggs, add flour and whisk well.
Drizzle evenly across the top of the cheese. Bake, uncovered, at 350 degrees F for about 30 minutes or until lightly browned on top. Remove and let cool. Garnish with a light sprinkle of Cajun seasoning and parsley if desired. Let cool and cut into bite-sized squares. This makes a small square pan and I usually do 24 squares (6 x 4 rows) for appetizers, because they are so rich, but you can cut them whatever size you prefer! Best when served slightly warm or at room temperature, though they are also good cold.
We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!
For more of my favorite appetizers, check out the collection on my Pinterest page!
Green Chile Cheese Squares
Yield: Depends on how you cut them
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Perfect as an appetizer for entertaining, these fluffy, gooey, cheesy, Green Chile Cheese Squares also fit well for a brunch or buffet, and they're good at room temperature or served warm.
Ingredients
- 2 cups shredded Monterey or pepper jack cheese
- 2 cups shredded cheddar cheese
- 1 (7 ounce) can chopped green chilies, drained
- 3/4 cup whole milk
- 1/2 cup all-purpose flour
- 2 large eggs
- Cajun seasoning and chopped parsley, for garnish, optional
Instructions
- Preheat oven to 350 degrees F.
- For easier removal, butter or line an 8 x 8 inch baking dish, preferably glass, with a sheet of parchment paper, leaving overhang on edges.
- Combine the shredded cheeses and add half of them to the baking dish. Top with the green chilies and add the remaining cheese to the top. Gently press into pan.
- Whisk together the milk and eggs, add flour and whisk well. Drizzle evenly across the top of the cheese.
- Bake, uncovered, at 350 degrees F for about 30 minutes or until lightly browned on top. Remove and let cool.
- Garnish with a light sprinkle of Cajun seasoning and parsley if desired. Let cool and cut into bite-sized squares. Best when served slightly warm or at room temperature.
Notes:
For more heat, substitute pickled jalapeno for half or all of the green chilies. Double for a 9 x 13 inch dish. Use your favorite combination of cheeses, generally one white and one yellow.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
191230RHP/120910BD
.