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Mexico Chili-Cheese Appetizer

  Butter/Margarine 1⁄4 Cup (4 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 4 , beaten
  Shredded muenster cheese 1 Cup (16 tbs), or shredded
  Creamed cottage cheese 1 Cup (16 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1413 Calories from Fat 953

% Daily Value*

Total Fat 108 g165.7%

Saturated Fat 61.1 g305.4%

Trans Fat 0 g

Cholesterol 1107.2 mg369.1%

Sodium 3258.8 mg135.8%

Total Carbohydrates 45 g14.9%

Dietary Fiber 4.6 g18.3%

Sugars 6.9 g

Protein 68 g136.5%

Vitamin A 74.7% Vitamin C 64.6%

Calcium 138.9% Iron 42%

*Based on a 2000 Calorie diet

Mexico Chili-Cheese Appetizer Recipe