My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 5, 2011

Green Chili Squares

I know I've posted a Jalapeno Pie last year that is sort of like this. But this is more quiche like without the crust, plus it serves more people. The squares look really pretty on the plate next to enchiladas. You could just serve these as an appetizer with margaritas or sangria for Cinco de Mayo.

Green Chili Squares
about 24 pieces
print recipe

3 (4-ounce) cans diced green chilies, with juice
2 cups (1/2 pound) grated Monterey Jack cheese
2 cups (1/2 pound) grated sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Big splash of hot sauce
6 eggs beaten

1. Preheat the oven to 300 degrees F. Spray a 12 by 8-inch baking dish with vegetable oil cooking spray.

2. Spread out the diced green chilies evenly over the bottom of the dish. Mix the cheeses together and sprinkle them evenly over the chilies.

3. Add the salt, pepper, and hot sauce to the beaten eggs. Pour the eggs over the chilies and cheese. Pat the mixture down with the back of a spoon.

4. Bake for 45 minutes, until the center is firm. Allow to sit for about 10 minutes, then cut into small squares with a bread knife. Serve warm.


  1. I haven't had breakfast yet and this is making me very hungry,,


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