These cheesy, spicy squares are perfect for anyone who loves a bit of heat with their savory snacks. With a crispy crust and gooey cheese filling, they’re a crowd-pleaser at any gathering.
Why You’ll Love This Recipe?
Jalapeño cheese squares are a simple yet satisfying dish that combines the comforting richness of cheese with the fiery kick of jalapeños. Whether you’re looking for a tasty appetizer, snack, or party treat, these squares deliver the perfect balance of creamy, spicy, and savory in every bite.
Ingredients
all-purpose flour
baking powder
salt
garlic powder
shredded cheddar cheese
shredded Monterey Jack cheese
egg
milk
unsalted butter, melted
jalapeño, finely chopped (seeds removed for less heat)
chili powder (optional, for extra heat)
green onions, chopped (optional, for added flavor)
Directions
Step 1: Preheat and Prepare Pan
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
Step 3: Add the Wet Ingredients
To the dry ingredients, add the eggs, milk, and melted butter. Stir until everything is well combined into a smooth batter.
Step 4: Add the Cheese and Jalapeños
Fold in the shredded cheddar and Monterey Jack cheese, along with the finely chopped jalapeños. Stir gently until evenly distributed.
Step 5: Bake
Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool and Cut
Let the jalapeño cheese squares cool for about 5-10 minutes before cutting them into squares. Serve warm or at room temperature.
Expert Tips and Tricks
- If you like it spicier, keep some of the seeds from the jalapeños in the mixture.
- For extra cheese pull, try adding some cream cheese or a bit of mozzarella into the batter.
- Make sure not to overbake, as you want the cheese to stay soft and gooey in the center.
Recipe Variations and Possible Substitutions
- Swap in other cheeses like pepper jack for an added kick or use a blend of Italian cheeses for a different flavor.
- If you prefer a milder version, you can use bell peppers instead of jalapeños or omit them entirely.
- Try adding crumbled bacon or sausage to make these squares more filling.
Serving and Pairing Suggestions
These jalapeño cheese squares are perfect on their own as a snack, or you can serve them with a dollop of sour cream or guacamole for dipping. They pair wonderfully with a cold beer or a tangy margarita, especially if you’re having a Mexican-themed meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes, or microwave them for 20-30 seconds until warmed through.
FAQs
Can I make these ahead of time?
Yes! You can prepare the batter ahead of time and refrigerate it for a few hours before baking, or bake them in advance and store them in the fridge. Just reheat before serving.
Can I use frozen jalapeños?
Fresh jalapeños are best for this recipe, but frozen ones will work in a pinch. Just make sure to thaw and drain any excess water.
How can I make them less spicy?
To tone down the heat, remove the seeds and ribs from the jalapeños, as these parts hold the most heat. You can also use fewer jalapeños.
Can I freeze these?
Yes, these jalapeño cheese squares freeze well! Just wrap them in plastic wrap and foil and store in a freezer-safe container for up to 2 months. Reheat in the oven when ready to serve.
Conclusion
Jalapeño cheese squares are the perfect combination of cheesy goodness and spicy heat. Whether you’re serving them at a party or enjoying them as an afternoon snack, they’re sure to be a hit!
Print
Jalapeño Cheese Squares
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12–16 squares 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Jalapeño Cheese Squares are a savory, cheesy appetizer or snack with a spicy kick from jalapeños. These soft, fluffy squares are loaded with gooey cheese and a hint of heat, making them the perfect addition to any gathering or as a quick treat for any occasion. They’re easy to make and incredibly addictive!
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 cup (120g) shredded cheddar cheese
- 1 cup (120g) shredded Monterey Jack cheese
- 1 large egg
- 3/4 cup (180ml) milk
- 1/4 cup (60g) unsalted butter, melted
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- 1/2 tsp chili powder (optional, for extra heat)
- 2 tbsp green onions, chopped (optional, for added flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Prepare the Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter.
- Combine Everything: Add the wet ingredients to the dry ingredients and stir until just combined.
- Add the Cheese & Jalapeños: Fold in the shredded cheeses, chopped jalapeño, and optional chili powder and green onions.
- Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool & Slice: Allow the cheese squares to cool for 5 minutes before slicing into squares. Serve warm and enjoy!
Notes
- For extra heat, leave some of the seeds in the jalapeños or add more jalapeños to the batter.
- Make it milder by removing the jalapeños and substituting with bell peppers.
- Storage: Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 square
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
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