"When I had three active teenagers at home, I heard, 'Mom, what's for a snack?' 365 days a year," recalls field editor Karen Ann Bland from Gove, Kansas. "We all love spicy finger foods, and this recipe fills the bill."
- 3 cans (4 ounces each) chopped green chilies, drained
- 3 eggs, lightly beaten
- 2 cups (8 ounces) shredded cheddar cheese
- Triscuits or other crackers
- Spread chilies onto the bottom of a greased 8-in. square baking pan. Pour eggs over chilies; sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Cool slightly; cut into squares and serve on crackers. Refrigerate leftovers. Yield: 3 dozen.
Originally published as Chili Cheese Tidbits in Taste of Home June/July 2000, p66
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Chili Cheese Tidbits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review