Chile Relleno Squares
4-ounce can chopped green chiles, washed and drained
3/4 pound Monterey Jack cheese, grated
4 large eggs, beaten
Grease an 8″ x 8″ pan. Spread green chiles evenly over bottom of pan. Sprinkle grated cheese over the chiles. Pour eggs over cheese and bake one hour at 300°F., until firm in center. Cut into 25 squares and serve hot.
These may be baked the day before serving, cut into squares, covered, and refrigerated. Heat at 325°F. for approximately 8 minutes before serving.
If you wish to make them way in advance of your party, after baking cool and cut into 25 squares. Place squares on cookie sheet and flash freeze. When frozen, put in freezer bags and keep frozen until needed. Bake frozen squares for 15 minutes at 350°F. before serving. (Frozen squares may also be heated in the microwave.)
When baked in a pie plate and served in wedges, this dish makes an excellent breakfast or brunch entree.
This recipe is easily doubled in a 9″ x 13″ pan as the appetizers are popular and go quickly.
Ham-Olive-Cream Cheese Rollups
3 dozen appetizers
two 3-ounce packages cream cheese with chives, softened
6 slices boiled ham, each 1/8 inch thick
30 stuffed green olives
Spread cream cheese on one side of each ham slice. Place 5 olives side by side across one end of each frosted ham slice. Roll up, jelly roll style. Wrap rolls in plastic wrap or foil and refrigerate. (This much may be done several days before serving.)
On the day of the party, cut each roll into six slices and arrange, cut side down, on serving tray. Cover and refrigerate until serving time.
Double or triple this recipe for a large group as the rollups go quickly.