Chili Cheese Squares
6 eggs, beaten
2, 4-oz. cans chopped green chilies, drained
½ lb. lean ground beef, browned & drained
1
lb. sharp Cheddar cheese, shredded
1 medium onion, finely chopped
Combine all 5 ingredients together, mixing well and pour into
a greased 9x13 baking dish. Bake at 350 degrees for 45 minutes. Cut into 1-inch squares and serve hot.
Makes 40 squares
Refried Bean Dip
1, 16-oz. can refried beans
1 cup shredded sharp Cheddar Cheese
(1 cup shredded =
about ½ of an 8-oz. block)
½ cup chopped green onions, including tops
1 Tbsp. taco sauce (Ortega makes a small 8-oz bottle, mild
or hot)
1 tsp. Texas Pete
Dash salt
Mix beans, cheese, onions, taco sauce, Texas Pete and salt together in a medium size saucepan.
Over Medium heat, stir frequently until cheese melts and mixture is bubbly and hot. Serve with chips Makes about
3 cups
Homemade Tortilla Chips
Old El Paso 8-inch Flour Tortillas (8 or 12-count)
Cut tortillas into 4 or 6 wedges, first in half then in wedges. Place in a single layer on a large baking sheet. Brush wedges with olive oil, or spary with Pam and then sprinkle lightly with salt.
Bake at 350 degrees for 8 to 10 minutes until very light brown.
Optional: These are also good as a sweet snack by making Cinnamon/Sugar Chips. Cut the tortillas into wedges. Place on a baking sheet and
dress with oil as directed above. Sprinkle wedges with cinnamon sugar (below) and spray lightly again with Pam. Bake for
8 to 10 minutes. Cool about 15 minutes before eating. Delicious served with Fruit Salsa.
Cinnamon/sugar: Mix together: 3
Tbsp. granulated sugar and ¾ tsp. cinnamon. Make more, if needed..
Great Snacks from past issues
Just click the line to go directly to these archive pages.
Non Bake Spinach Dip: July 2011
Garlic Cheese Biscuits: Jan 2012
Chili Con Queso Dip: Aug. 2012
Garlic Cheese
Biscuits (copycat Red Lobster Restaurant): May 2013
Ranch Deviled Eggs (always good for “finger food”): July 2013