Chile Cheese Squares Recipe -
Chile Cheese Squares Recipe
  • READY IN 50 mins

Chile Cheese Squares

Recipe by  

"What begins as a cheese omelet soon transforms into spicy appetizer squares. Simple to make and simply delicious. Cut the baked mixture into little square servings."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13 inch baking dish, place 1/2 of the shredded Cheddar cheese. Top with green chile peppers. Top the chiles with the remaining cheese.
  3. In a blender, mix eggs with the juice from the chile peppers. Pour the egg mixture over the cheese mixture.
  4. Bake in the preheated oven 30 to 40 minutes. Cool before cutting into squares.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Everybody loved these! I used 3 - 8 oz bags of shredded cheese and it worked out fine.

Most Helpful Critical Review
Jun 02, 2004

This dish went untouched at our family get together. I think that it needs something added to it, shredded chicken, olives or something to add a little flavor.


19 Ratings

Jan 25, 2004

A quick and easy appetizer. Everyone loved it and requested the recipe.

Jan 25, 2004

A real crowd pleaser! Everyone asks for the recipe. You can't go wrong with this one. Great for cocktail parties, brunches, or picnics!

Aug 17, 2009

I altered the recipe as follows: used Extra Sharp Cheddar, appox. 1 lb chopped fresh roasted Hatch green chilies, and a pinch of salt and chili lime seasoning in the eggs. Awesome!

Dec 12, 2006

This was so good! I switched it up and added some onions, bell peppers, and tomatoes. Good way to get out of making omelets! Boyfriend loved it!

Feb 08, 2006

Simple, easy, tasty! My boss loved that I finally made a carb friendly appetizer for our meeting! I added a dash of garlic powder and onion powder to the mixture. Excellent!

Mar 07, 2013

My husband and I have switched to a grain-free diet, and this recipe served as a great starting place for a versatile lunch or dinner option for us. I added some lightly sauteed onions, red and green bell pepper, broccoli and mushrooms to the chilies to increase the vegetables, and cut the amount of cheese in half because two pounds is A LOT of cheese. The chilies really gave this dish a great flavor! My husband, who was skeptical at first, loved this dish. This was a great, new way for us to eat up all the eggs that we get from our chickens. Cut into 12 squares, each serving was a protein-rich 200 calories. :-)


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 0.5 g
  • < 1%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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