Name: Irresistible Jalapeño Cheese Squares Recipe
Prep time: 15 min
Cook time: PT-490431H27M31S
Total time: PT-490431H27M31S
Cuisine: American
Ingredients: 2 cups Sharp Cheddar Cheese (shredded); 2 cups Monterey Jack Cheese (shredded); 1 cup Crumbled Bacon (omit for vegetarian option); 1/2 cup Pickled Jalapeños (diced); 1 cup All-Purpose Flour (or gluten-free flour); 1 cup Evaporated Milk (or regular milk); 3 large Eggs (or flax egg for vegan option)

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Introduction

These Jalapeño Cheese Squares are a perfect balance of spicy and cheesy, making them an irresistible appetizer for any gathering. Easy to prepare and packed with flavor, they’ll quickly become a crowd favorite.

A stack of square focaccia pieces sits on a white plate, each piece showing three layers. The bottom layer is a light golden brown crust with a crumbly texture. The middle layer is thick and creamy with a pale yellow color, likely cheese or batter. The top layer is a golden, slightly bumpy surface with melted cheese and small green basil leaves placed on each square, creating a fresh contrast. The background has a soft focus with green leaves, and the overall image is warm with detailed textures on the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sharp cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
1 cup crumbled bacon (omit for vegetarian option)
1/2 cup pickled jalapeños, diced
1 cup all-purpose flour (or gluten-free flour)
1 cup evaporated milk (or regular milk)
3 large eggs (or flax egg for vegan option)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a medium bowl, combine the shredded sharp cheddar, Monterey Jack cheese, crumbled bacon, and diced pickled jalapeños. Mix well to distribute ingredients evenly.
Step 3: In another bowl, whisk together the evaporated milk, all-purpose flour, and eggs until the mixture is smooth and free of lumps.
Step 4: Pour the wet mixture over the cheese and bacon mixture. Stir until all the ingredients are blended into a thick batter.
Step 5: Transfer the batter to the prepared baking dish, spreading it evenly.
Step 6: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbly.
Step 7: Let the dish cool for about 10 minutes before cutting into squares. Serve warm for the best flavor.

Tips & Variations

For a vegetarian option, simply omit the bacon and add extra cheese or diced bell peppers for added flavor and texture.
Use gluten-free flour to make this recipe suitable for gluten-sensitive guests.
Adjust the amount of pickled jalapeños if you prefer a milder or spicier bite.
Try substituting the evaporated milk with regular milk or a dairy-free alternative if needed.

Storage

Store leftover Jalapeño Cheese Squares in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 325°F for 10-15 minutes or microwave in short intervals until heated through. These also freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A pile of square slices of focaccia bread stacked on a white plate, each slice showing two distinct layers: a golden-brown, slightly crispy bottom crust with a smooth texture, and a thick, fluffy top layer of baked dough that is light yellow with melted cheese patches and small green basil leaves scattered on each piece. The bread looks soft inside with a shiny, slightly oily surface and is arranged casually in a small stack. The background is softly blurred with green foliage hinting at an outdoor setting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Jalapeño Cheese Squares ahead of time?

Yes, you can prepare the batter and refrigerate it for a few hours before baking. Just keep the dish covered and bake as directed when ready.

Can I use fresh jalapeños instead of pickled?

Fresh jalapeños can be used, but the flavor will be different and less tangy. If you prefer fresh, remove the seeds for less heat and consider adding a splash of vinegar for acidity.