Best 8 Mexican Cheese Squares Recipes

SOPAPILLA CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
• In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
• Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
• Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
• Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

CHILES RELLENOS SQUARES

Steps:

• Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

GREEN CHILE CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• For easier removal, butter or line an 8 x 8 inch baking dish, preferably glass, with a sheet of parchment paper, leaving overhang on edges.
• Combine the shredded cheeses and add half of them to the baking dish. Top with the green chilies and add the remaining cheese to the top. Gently press into pan.
• Whisk together the milk and eggs, add flour and whisk well. Drizzle evenly across the top of the cheese.
• Bake, uncovered, at 350 degrees F for about 30 minutes or until lightly browned on top. Remove and let cool.
• Garnish with a light sprinkle of Cajun seasoning and parsley if desired. Let cool and cut into bite-sized squares. Best when served slightly warm or at room temperature.

MEXICAN CHEESE SQUARES

Steps:

• Preheat the oven to 300 degrees F. Spray a 12 by 8-inch baking dish with cooking spray. In a bowl, add the eggs, salt, pepper and cayenne pepper sauce. Mix together well. Add the chiles and both cheeses to a large bowl. Pour the liquid ingredients into the cheese mixture and stir well. Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes. Allow to cool, then cut into small squares and serve.

SOUTH-OF-THE-BORDER QUICHE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.