Dixie, yes that is exactly what these squares are like. If you like them, next time you might also try the Artichoke and red pepper bites and the Spinach squares.

Ann

Thank you Ann. I actually considered the Spinach Squares but decided on these instead. I've got 15 people coming and am not going to be home on Thanksgiving morning so my hands are full.

sorry - is this in your recipe collection? I don't recall seeing this one!

Stacy, it is in the Appetizer Chapter.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Chile Squares
===================
April 12/02 Perfectentertaining.com
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 cans green chiles
4 well beaten eggs
.

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the
bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares.

Preparation Time: 5 minutes

Ann

I should know better than to question one of your recipes... but is that realy the right sized baking dish? I would think 4 eggs in a 9 X 13 would barely cover the bottom, let alone the cheese & chilis.....

Alexa

Alexa, I've made it in both the 9 X 13 and the 8 inch square. The squares are obviously thinner in the larger pan. But these are just suppose to be bite size appetizers.

Ann

thanks Ann for posting it again. I have it saved separately now and plan to try this as soon as things slow down a bit here???!!!

I am also sending to my SIL. thanks - you are a dependable sweetie!

Are the green chiles chopped and drained?
What size cans of chiles?

Ann, I am pulling this back up to let you know that I made them for Thanksgiving and they went over very well. I did make them in a larger pan because I wanted them to be a little bit thicker. I had a cake platter with corn casserole squares, rolls and these and it looked really pretty. There was only one square left and I promptly ate it while cleaning dishes!:) Thank you for sharing the Appetizer cookbook chapter with me as I wouldn't have found this easy but very good recipe.

Glenda - the chopped chiles are in a small can and there is no draining necessary (there is no liquid). I find them in my Mexican/International aisle of the grocery store.

I have been making "these" for 20 years, at least. Just slightly different here in California: a small can of evap. milk is mixed with the eggs and the cheese used is half cheddar, half mont. jack, alternating the layers. The green chiles (I use mild, but others might want the hotter version) are most often the whole chiles in the can that I slit open on the side and then lay out "butterfly" style on the bottom of the dish (9 X 13) or you can use the diced chiles instead, spread out. Then the cheeses are layered (2-3 layers) and the egg mixture poured over everything. Slightly diff. quantities, too. We call it here: "Mary Ann's Pizza" - always a big hit for an appetizer.

arline

hi, long time lurker here----i like the sound of the corn casserole squares too--will you share the recipe? can't wait to make the green chili squares and those for my class pot luck next week!

I think my kids would enjoy the Green Chili Squares for breakfast. I think I'll try that next week. Thanks, Ann.

Arline, your recipe sounds very much like what I call Lazy Man's chili relleno casserole.

DLynn, Good idea. I know that my Matthew loves these and although I never made them for him for breakfast he would have probably liked that.

Ann

I just made these and I love them. DH thought they were fabulous. DS #1 hasn't tried them yet, but DS #2 says they are too spicey (he doesn't like anything spicey).

Our annual Christmas Eve dinner with several families will be Mexican food this year. I think I will bring this along as an appetizer.

Thanks, Ann.

Ann, this will not be a very good breakfast food for my kids --- There aren't going to be any left by tomorrow morning because I can't quit eating them! They are delicious.

DS #2 tried them again now that they have cooled and he says they aren't as spicey, so he likes them now.

I love artichokes, so I'm now searching for the artichoke recipe you mentioned.

Here you go Dlynn. These are really good too. I use my own roasted red peppers.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Artichoke Heart And Red Pepper Bites
====================================
April 12/02 From Perfect Entertaining website
These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat!

6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
.

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain
the artichoke hearts, reserving 2 tablespoons of the oil. Drain the
roasted peppers and discard the liquid. Finely chop the artichoke
hearts and peppers and set aside. Heat a large skillet over medium
heat. Add the reserved oil, onion, and garlic. Cook for five minutes,
or until soft and translucent. Remove from the heat and cool slightly.
Beat the eggs in a large bowl until thick and lemon colored. Beat in
the remaining ingredients along with the artichoke hearts, peppers, and
onion mixture. Pour into the prepared pan. Bake for 30 minutes, or
until pale golden brown. Cool for 15 minutes, then cut into one inch
squares. Tightly wrap and refrigerate for up to 2 days, or freeze for
up to a month. Serve cold, at room temperature, or gently reheated in a
300 degree oven for 5-10 minutes.

Makes 60 bites.

Is it too early to make the Green Chile Squares today for a Sunday get-to-gether?

Beverly

Beverly, I made mine the day ahead because I was not going to be home on Thanksgiving morning. They are very quiche like and excellent. They reheated very well.

They do not take long to cook at all and a breeze to put together. If it was me, I'd cook them tomorrow at the earliest.

Thank you Dixie. I'll wait until tomorrow then.

Beverly

Feedback please. Should I double the recipe?
-7:00pm
-40 guests
-appetizers and beverages only

Just noticed this so I will bump for Ann to answer.

When I made them I used a smaller pan because I wanted them to be thicker to go on a platter with corn bread squares (bread platter for everyone to pick something from). They are to be bite size appetizers and I myself could eat quite a few of these if made in the 9 X 13 pan.

They are good and not real heavy which I really enjoyed.

Double them! I made them in the 9 x 13 and could have eaten the whole pan by myself.

I prefer making them in a smaller pan. They were good. My family asked that next time I put pie pastry underneath and I do think that would be very good.