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Mexican cheese squares

Yield: 1 Batch

Ingredients:

• 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

Instructions:

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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