CHILI CHEESE NIBBLES -Easy To Make, Hard To Resist!

chili-cheese-nibbles-textAnyone who owns a television, computer, or has been to a store lately knows it’s the holiday season. People will gather for small get-togethers and big galas. And where people celebrate, there’s always food. (It’s a rule!)

Party food can be tricky business – you don’t want it drippy, crumbly, or something that can’t be cleanly bitten into (you know – like when the entire top layer comes with the bite, slapping your chin with a greasy mess).

CHILI CHEESE NIBBLES are an hors-d’oeuvre that passes all my criteria. Did I mention they’re delicious?! In fact, they are so good (especially hot out of the oven) that I suggest you make extra – especially the crispy edges.

CHILI CHEESE NIBBLES – makes about 20 squares

  • 2  4-oz cans diced green chilies (I use one can mild, one can hot)
  • 12 oz Jack cheese, shredded (about 3 cups)
  • 6 oz sharp Cheddar cheese, shredded (about 1½ cups)
  • 2 T milk (any kind)
  • 1 T flour
  • 2 eggs

Preheat oven to 375º fahrenheit.

Discard excess juice from chilies – there won’t be much.

Grease an 8″x 8″ pan (or its equivalent).

Combine cheeses.

shredded-cheese-in-bowlIn a small bowl, combine the milk and flour to form a smooth paste.

flour-paste In a larger bowl, beat the eggs. Pour the flour paste into the eggs, beating to combine.

flour-paste-into-eggsSprinkle about one-third of cheese (you don’t have to measure) onto baking pan. Top with one can of chilies, spreading evenly. Add half of the remaining cheese, then the other can of chilies, the rest of the cheeses, and, finally, pour egg mixture over chili-cheese mixture, smoothing top.

chili-cheese-directionBake at 375º F, uncovered, for 45 – 50 minutes – until browned. Don’t worry about the edges being too dark – they’ll be discarded into your mouth. Remove from oven and let set for about 15 minutes.

chili-ch-doneRun a spatula around edges and underneath to loosen.

chili-ch-remove1Place a plate on top and flip to remove – it will plop down…hopefully. Then place another plate on top (which is the bottom of the chili-cheese mixture) and flip again. Now, it’s right side up. Here’s the BEST part – cut off the 4 edges and eat them (you won’t be serving them). They are an irresistible crispy, warm, cheesy temptation.

chili-cheese-removeLet the square rest a few more minutes to make sure it’s firm, then slice into squares. TIP: I used a large pizza wheel.



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