Simple Jalapeño Cheese Squares (Print Version)
# Ingredients:
→ Cheese & Flavor Base
01 -
450 g sharp cheddar cheese, shredded
02 -
450 g Monterey Jack cheese, shredded
03 -
120 ml crumbled bacon
04 -
120 ml pickled jalapeños, diced
→ Wet Ingredients
05 -
60 g all-purpose flour
06 -
425 ml evaporated milk
07 -
2 large eggs
# Instructions:
01 -
In a large mixing bowl, thoroughly blend the shredded sharp cheddar and Monterey Jack cheeses with the crumbled bacon and diced pickled jalapeños until evenly mixed.
02 -
In a separate bowl, vigorously whisk together the evaporated milk, all-purpose flour, and eggs until the mixture is smooth and free of lumps.
03 -
Pour the wet mixture over the cheese mixture and stir until fully combined, creating a thick but spreadable batter.
04 -
Lightly grease a 23×33 cm baking dish, then distribute the batter evenly within the dish.
05 -
Place the filled dish in an oven preheated to 175°C and bake for 35–40 minutes, or until the surface is golden and a toothpick inserted in the center emerges clean.
06 -
Allow the baked squares to cool in the dish for 10 minutes before cutting into individual portions.
07 -
Present the cheese squares while still warm, suitable for appetizers, side dishes, or savory snacks.
# Notes:
01 -
Ensure the jalapeños are well-drained to prevent excess moisture in the squares.
02 -
Pre-shredded cheese with anti-caking agents may result in less cohesive squares; for optimal melt, grate cheese from the block.