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