Mexican Cheese Squares -

1/4 c All-purpose flour

1 pn Salt

3/4 ts Baking powder

4 oz Can green chile peppers or -- diced Fresh jalapeno peppers -- deveined and seeded 1 c Sour cream

2 c Packed, grated Cheddar

1/2 lb. 1 To 2 tb. Mexican hot sauce

1 tb Fresh cilantro leaves; torn

-- no stems 1 tb Unsalted butter

8" square baking dish. Pour mixture into dish and spread with a spatula. Bake at

400 F. for 15 minutes, then turn heat down to

350 F. and bake an additional

30 minutes, or until toothpick inserted in center comes out clean. Cool slightly, then cut into squares to serve. To freeze, wrap - uncut - in foil, then place in airtight freezer bag. Reheat, unthawed, in foil wrapping in a moderate oven until heated through, about 25 minutes. Yield: About 24 squares. From

1985. Pg.

33. ISBN

0-88862-788-2. Electronic format by Cathy Harned.