Peppery Potluck Squares

  • Yield: 48 pieces


2cups (8-ounces) Wisconsin Sharp Cheddar Cheese, shredded
1cup (4-ounces) Wisconsin Sharp Cheddar Cold Pack Cheese, softened
1cup (3-ounces) Wisconsin Parmesan Cheese, grated
1/4teaspoon garlic powder
1/4teaspoon dried oregano
1/4teaspoon cumin
4 eggs, beaten
1 (2-ounce) jar pimentos, diced
1 (4-ounce) can jalapeno pepper, drained and chopped
Cayenne pepper, to taste


  1. Preheat oven to 350F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well.
  2. Cream Wisconsin cheeses until well blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well. Spread mixture in pan, smoothing top. Bake 30 minutes. Let stand 10 minutes before cutting into bite-size cubes. Serve warm or at room temperature.
Tips: This recipe is particularly spicy. For a milder version, reduce the amount of jalapeño peppers. For a tangier flavor, substitute Wisconsin Asiago Cheese for Parmesan Cheese.


Recipe courtesy of the Wisconsin Milk Marketing Board
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers