Mexican Cheese Squares

From: HeatherDiane

On Jan 22, 2006

I thought these were okay - but missing a little something. I added some diced tomato for color and a 1/2 tsp of cumin. It reminded me of a crustless quiche.

From: Marla in California

On Mar 23, 2005

I made this for a bridal shower last night and it was a big success. I used 2 cans of chilies instead of 1, 8 eggs instead of 6, and used an 8x11 baking dish. I am not a fan of jalapenos in any way, shape or form, so naturally I did not use those. I will definitly make this recipe again.

From: Derf

On Apr 21, 2003

Beachgirl, these were a wonderful appy for Easter Sunday, a huge hit!! We tried some while still quite hot, they were good but tried them again later, cold, they were marvelous!! Had to run the recipe for all our guests. Simple to make and mouth watering delicious, just enough kick. Thanks for sharing.

From: Meredith K.

On May 3, 2003

I made these when I was testing appetizers for a party coming up next month. I have to admit, when I put this together and saw the proportions, I was dubious; that's a LOT of cheese! I only wanted to try a half recipe to start, and I made it in a small (5" x 7") Pyrex dish; that made it about 1" deep, which seems about right. It did turn out VERY tasty, and not too spicy. But with all that cheddar, it came out a bit greasy; I'm wondering: Does anyone have a suggestion to make it less so? Maybe adding breadcrumbs or something? Also, "well-drained" for the diced chilis is a bit of an understatement; next time, I'll try blotting them on a paper towel, I think. One last thing: I used fresh jalapeño, chopped fine, instead of pickled, and I mixed the cayenne in with the chilis, since I didn't trust myself to "sprinkle" 1/4 tsp. evenly... Overall, I give it 3 stars, which to me means "pretty darn good!"