Baked Quesadilla Squares

Name: Baked Quesadilla Squares
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 cups shredded cheddar cheese; 2 cups shredded monterey jack cheese; 2 (4 ounce) cans diced green chilies, drained; 2 cups milk; 1 cup buttermilk baking mix; 4 eggs, beaten to blend; 1/4 cup salsa; sour cream (optional); guacamole (optional); additional salsa (optional)

Submitted by JackieOhNo!

"These are wonderful appetizers that can be whipped together fast and baked while you entertain. Or they make just a nice snack for the family. They are great "as is", or passed with sour cream, guacamole and salsa separately."

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photo by Nimz_

Ready In:: 40mins
Ingredients:: 10
Serves:: 6-8

ingredients

2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese
2 (4 ounce) cans diced green chilies, drained
2 cups milk
1 cup buttermilk baking mix
4 eggs, beaten to blend
¹⁄₄ cup salsa
sour cream (optional)
guacamole (optional)
additional salsa (optional)

directions

Preheat oven to 425 degrees. Spray a 13x9-inch glass baking dish with nonstick cooking spray. Sprinkle cheeses in bottom. Top with chilies.
Combine milk, baking mix and eggs in large bowl and beat until smooth. Carefully pour over chilies and cheese. Top with 1/4 cup salsa.
Bake until puffed and golden, 25-30 minutes. Cool 10 minutes. Cut into squares and serve.

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Reviews

This was not what I expected out of this recipe, but was very good. It turned out more like a casserole. Loved the spice of the chilies. I think next time I'll add a little more salsa to the top. Thanks for sharing. Made for Tic-Tac-Toe

Nimz_

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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