"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chili Cheese Appetizers, by Cindy Empson, is from The Wiersch Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. butter 10 eggs, beaten lightly 1/2 c. flour 1 tsp. baking powder Dash of salt 1 8 oz. can chopped green chilies, undrained 1 pint small curd cottage cheese 1 lb. grated monteray jack cheese
Preheat oven to 400. Melt butter and pour into bottom of 13x9 glass pan. Mix eggs, flour, baking powder and salt. Add chilies, cottage cheese and jack cheese to egg mixture. Pour into glass dish and bake for 15 minutes and then reduce heat to 350º and continue baking for 35 to 40 minutes. Cut into 1" squares and serve warm.
This dish freezes well after cutting. Reheat on paper plate in microwave. You can also freeze whole and then cut.
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