Recipe by ratherbeswimmin'
This is an old, old recipe that is from a magazine clipping. I don't know which magazine. My mom has made these squares for as long as I can remember. A family favorite that has stood the test of time.
Top Review by hepcat1
These were great! DH, who never gives five star ratings, said he would give this a very high four, which basically means it was close to perfect. The taste was great, and I love the fact that you can prepare it in the time it takes the oven to preheat. The texture is nice and it doesn't taste too "eggy". I used a 4 ounce can of green chiles in place of the jalapeno since my little ones were (hopefully) going to be eating some and I wanted a bit less heat. Everyone had seconds, including my one-year-old and very finicky almost-three-year-old. These will be great to freeze in individual squares to quickly pop in the microwave on busy mornings. I might reduce the cheese next time just to reduce the fat a bit, or possibly use low-fat cheese. I did use a mexican-blend cheese, but I think almost any cheese would be great. This goes in the permanent file...thanks ratherbeswimmin'!
- 8 eggs
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt (or to taste)
- 4 cups shredded monterey jack cheese
- 1 1⁄2 cups cottage cheese
- 1⁄4 cup chopped jalapeno pepper
Directions See How It's Made
- Beat the eggs for 3 minutes.
- In another bowl, add the flour, baking powder, and salt; stir to combine.
- Add the dry ingredients to the beaten eggs; mix well.
- Add in the cheeses and chopped peppers; stir to combine.
- Pour mixture into a greased 13x9 inch baking dish.
- Bake at 350° for 30 to 35 minutes.
- Let sit for 10 minutes, then cut into squares.