Mexico Chili-Cheese Appetizer Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Yellow cornmeal | 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 4 , beaten | |
| Muenster cheese | 1 Cup (16 tbs), shredded | |
| Cottage cheese | 1 Cup (16 tbs), creamed | |
| Green chilies | 1 Can (10oz), chopped |
Directions
Microwave: Grease 8-inch round glass cake dish.
Place butter in glass mixing bowl.
Cover tightly with Saran Wrap, turning back edge to vent.
Microcook at 100% power 1 1/2 minutes.
Stir in cornmeal, baking powder, and salt and mix until smooth.
Stir in eggs, cheeses, and chilies.
Recover, leaving vent, and micro-cook at 50% power 8 minutes, stirring every 2 minutes until mixture is hot and cheese is melted.
Pour into prepared cake dish.
Cover tightly with Saran Wrap, turning back edge to vent.
Microcook at 100% power 3 to 4 minutes, or until knife inserted about 1 inch from center comes out clean.
Let stand covered on heatproof surface 5 minutes.
Cut into wedges.
Conventional: Grease 8-inch square or round baking dish.
Preheat oven to 325°F.
Melt butter in medium-size saucepan.
Add remaining ingredients, stirring until smooth.
Pour into prepared baking dish.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean.
Cut into wedges.
Place butter in glass mixing bowl.
Cover tightly with Saran Wrap, turning back edge to vent.
Microcook at 100% power 1 1/2 minutes.
Stir in cornmeal, baking powder, and salt and mix until smooth.
Stir in eggs, cheeses, and chilies.
Recover, leaving vent, and micro-cook at 50% power 8 minutes, stirring every 2 minutes until mixture is hot and cheese is melted.
Pour into prepared cake dish.
Cover tightly with Saran Wrap, turning back edge to vent.
Microcook at 100% power 3 to 4 minutes, or until knife inserted about 1 inch from center comes out clean.
Let stand covered on heatproof surface 5 minutes.
Cut into wedges.
Conventional: Grease 8-inch square or round baking dish.
Preheat oven to 325°F.
Melt butter in medium-size saucepan.
Add remaining ingredients, stirring until smooth.
Pour into prepared baking dish.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean.
Cut into wedges.
Chef
