Chile Cheese and Olive Squares
Yield: 16 squares
Cook Time: 20-25 minutes
Tips: See recipe description for various different ingredient substitution ideas.
Suggestion: Serve as an appetizer or snack or as a breakfast or brunch side dish.
Chile Cheese & Olive Squares can be served as finger food appetizers, as a colorful side dish with breakfast or brunch, or as an anytime snack. They are tasty served warm or cold,
and are easier than ever to make!
Chile Cheese & Olive Squares are made with eggs, cheddar cheese, ripe olives, sautéed onion and garlic, diced green chiles, Tabasco or other hot pepper sauce, bread crumbs and parsley. They have a mild yet flavorful taste that appeals to all ages. You can add your own personal touch to these appetizers simply by adjusting a few of the ingredients. For instance, green olives can be used instead of black olives; swiss, pepper jack or almost any other cheese can be substituted for the cheddar; and sliced green onions can be used instead of traditional onions. If you prefer to add some meat to this appetizer, you can add 1/4 to 1/2 cup of chopped pieces of ham, bacon or sausage - and the list goes on! These bite-size egg and cheese squares make great vegetarian appetizers as well.
Chile Cheese & Olive Squares are made with eggs, cheddar cheese, ripe olives, sautéed onion and garlic, diced green chiles, Tabasco or other hot pepper sauce, bread crumbs and parsley. They have a mild yet flavorful taste that appeals to all ages. You can add your own personal touch to these appetizers simply by adjusting a few of the ingredients. For instance, green olives can be used instead of black olives; swiss, pepper jack or almost any other cheese can be substituted for the cheddar; and sliced green onions can be used instead of traditional onions. If you prefer to add some meat to this appetizer, you can add 1/4 to 1/2 cup of chopped pieces of ham, bacon or sausage - and the list goes on! These bite-size egg and cheese squares make great vegetarian appetizers as well.
Recipe▼
Ingredients
- 1 cup diced onion
- 1 teaspoon minced garlic
- 1 tablespoon oil
- 1/4 cup canned diced green chiles
- 2-3-oz. can sliced black ripe olives, drained
- 4 eggs, beaten
- 1/4 cup fine dry bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon (or 2-3 shakes) Tabasco or other hot pepper sauce
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons finely chopped parsley
Directions
Preheat oven to 325° F.
In a skillet, heat oil and add onion and garlic. Sauté until tender (about 1-3 minutes). Set aside.
In a medium mixing bowl, combine remaining ingredients. Add onion and garlic and stir to combine.
Pour mixture into a greased 7 or 8-inch square baking pan. Bake for 20-30 minutes or until the center feels firm and a toothpick inserted into center comes out clean. Allow to cool for 3-5 minutes before cutting into 16 squares (about 1 1/2 to 2 inches each).
In a skillet, heat oil and add onion and garlic. Sauté until tender (about 1-3 minutes). Set aside.
In a medium mixing bowl, combine remaining ingredients. Add onion and garlic and stir to combine.
Pour mixture into a greased 7 or 8-inch square baking pan. Bake for 20-30 minutes or until the center feels firm and a toothpick inserted into center comes out clean. Allow to cool for 3-5 minutes before cutting into 16 squares (about 1 1/2 to 2 inches each).
