Hot Mamas
If you like a little spice these are very good but a bit greasy with all the cheese. I prefer them served warm or at room temperature.
If you like a little spice these are very good but a bit greasy with all the cheese. I prefer them served warm or at room temperature.
- Carbohydrate 2.67450321808 g
- Cholesterol 50.088367912 mg
- Fat 11.89546204216 g
- Fiber 0.0810000014305115 g
- Protein 9.71210369224 g
- Saturated Fat 7.401271757784 g
- Serving Size 1 1 Serving (43g)
- Sodium 214.917628836 mg
- Sugar 2.59350321664949 g
- Trans Fat 0.663537752492 g
- Calories 157 calories
Step-by-step
- Spray 9x13 pan with cooking spray.
- Layer cheese and jalapenos in pan.
- Mix well the eggs, milk and flour in small bowl.
- Pour liquid mixture evenly over the top of cheese/jalapeno layer.
- Cook at 350(F) for 45 minutes.
- Cool.
- Cut into squares.
- Serve and enjoy!
Binding grated cheddar and Monterey Jack cheeses with a high-protein batter of eggs, evaporated milk, and flour creates a stable emulsion that holds its shape when sliced into squares. Cheese bakes differently depending on moisture content, and utilizing canned evaporated milk instead of fresh dairy prevents excess liquid separation during the 350 degree Fahrenheit baking process. Thoroughly whisking the flour into the liquid base before pouring it over the jalapeno and cheese layers ensures that pockets of dry powder do not form within the interior structure.
Portion control and thermal management dictate the success of this pan-baked appetizer. Allowing the baked slab to cool completely to room temperature before cutting yields clean edges and prevents the hot fats from smearing across the knife blade. Because these squares contain a high fat content from the dairy, holding them at room temperature for short service windows works better than keeping them in a chafing dish, which causes the oils to separate further.
Budget-conscious planning benefits from the freezing capabilities of this preparation. Unbaked assembled pans can be wrapped tightly in plastic and frozen for up to one month, though thawing them overnight in the refrigerator is mandatory before baking to prevent uneven heat penetration. Alternatively, fully baked and cooled squares freeze well on parchment-lined trays. Reheating those frozen portions requires a moderate oven set to 325 degrees Fahrenheit for approximately fifteen minutes, restoring the exterior crispness without burning the dairy solids.
Baking cheese dishes in metal 9x13 pans rather than glass baking dishes accelerates bottom browning due to thermal conductivity differences. Spraying the pan thoroughly with cooking spray facilitates easy release after cooling, minimizing product loss on the edges. Chopped canned jalapenos require draining if excess brine clings to the pieces, keeping the liquid-to-solid ratios accurate for the batter.
