Roasted Chile Cheese Squares

November 2, 2008.   6 Comments.   Categories Appetizers, Peggy's Favorites, Southwestern / Mexican.   Tags , , , , , .

These roasted chile cheese squares are  like a crustless quiche that is great for appetizers or brunch.  For appetizers, chill and cut into small squares.  Serve just out of the oven for brunch.  You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)… but this very basic recipe is a great stand-by.

(10 servings)


  • 1/2 cup flour
  • 1/2 teasp salt
  • 10 eggs
  • 4 cups, blend of shredded Guyeure, white and yellow cheddar cheeses (vary depending on how cheesy and rich you want this)
  • 1 teaspoon baking powder
  • 2 cups cottage cheese
  • 1/4 cup butter. Melted
  • 8-12 ounces diced roasted Anaheim chiles (I use roasted chiles from – vary the chiles depending on how much heat you want.)  You can also find good quality frozen (roasted and chopped) in the freezer section when it’s off-season


Preheat oven to 350 degrees.  In a medium bowl, beat eggs until light and

lemon colored.  Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35-45 minutes or until top is browned


  1. Wow! I know you Tony! I’ve bought many books from you! I remember when you where waiting for escrow to close one evening in the Seagull and you asked me what books I would buy? I think I replied something about SF!

  2. Well… I used to own Gallery Bookshop in Mendocino (1981-2006), and my wife Joselyn taught at Dana Gray for many years… But I’m always surprised at how many people we DON’T know! If we friended each other on FBook we’d probably find a lot of people in common. You can find me there with my email address, of course. I found your blog based on an ad on F Book. What is your mother’s name?
    Tony Miksak and Joselyn Bartlett

  3. Hi! This is my mother’s recipe and she has been making it since the 70’s too! I see you’re in Caspar … do we know each other? I grew up in Mendocino….

  4. Laura… This is basically a recipe we’ve had kicking around our family since the 1970s. Over the years we’ve lightened up on the richness… easy to make in a variety of ways, and always delicious and it makes people happy. Great to see it here, thank you.

  5. Thanks Laura, It looks similar to a gree chilli recipe I have, a combination of the 2 will be a good way to go, I think!

  6. This looks fantastic and I just happen to have green chile from Tesuque Village Market!

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