Mini Grilled Cheese Recipe

4.5 4 3
Mini Grilled Cheese Recipe
Mini Grilled Cheese Recipe photo by Taste of Home
Publisher Photo

Mini Grilled Cheese Recipe

Read Reviews
4.5 4 3
Publisher Photo
If you're looking for a great make-ahead snack, try these mini grilled cheese. They're nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime. —Anita Curtis, Camarillo, California
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup butter, softened
  • 2 jars (5 ounces each) sharp American cheese spread, softened
  • 1 large egg
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/4 cup salsa
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 loaves (1-1/2 pounds each) thinly sliced sandwich bread, crusts removed

Directions

Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chilies, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of one loaf of bread.
Top with remaining bread; spread with more cheese mixture. Cut each sandwich into four squares or triangles; place on a greased baking sheet lined with parchment paper. Bake until cheese is melted, 10 to 15 minutes.
To freeze, place in a single layer on a baking sheet. Freeze 1 hour. Transfer to an airtight container in the freezer.
To bake frozen, preheat oven to 350°. Place on a greased baking sheet lined with parchment paper. Bake until bubbly and browned, 15-20 minutes. Yield: 8 dozen.
Originally published as Cheese Squares in Taste of Home August/September 1995, p64

Nutritional Facts

2 each: 102 calories, 7g fat (4g saturated fat), 22mg cholesterol, 213mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 1 cup butter, softened
  • 2 jars (5 ounces each) sharp American cheese spread, softened
  • 1 large egg
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/4 cup salsa
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 loaves (1-1/2 pounds each) thinly sliced sandwich bread, crusts removed
  1. Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chilies, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of one loaf of bread.
  2. Top with remaining bread; spread with more cheese mixture. Cut each sandwich into four squares or triangles; place on a greased baking sheet lined with parchment paper. Bake until cheese is melted, 10 to 15 minutes.
  3. To freeze, place in a single layer on a baking sheet. Freeze 1 hour. Transfer to an airtight container in the freezer.
  4. To bake frozen, preheat oven to 350°. Place on a greased baking sheet lined with parchment paper. Bake until bubbly and browned, 15-20 minutes. Yield: 8 dozen.
Originally published as Cheese Squares in Taste of Home August/September 1995, p64

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Reviews forMini Grilled Cheese

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MY REVIEW
Wilkersaur User ID: 7515227 1158
Reviewed Dec. 1, 2013

"I am giving this 5 stars for several reasons: it is an easy recipe that makes a lot of pick-up appetizers; everyone who tasted it liked it; many asked for the recipe; it is freezable and even includes directions for reheating from frozen."

MY REVIEW
sddeck User ID: 7279512 1848
Reviewed Jul. 12, 2013

"This recipe is great for kids as it tastes like grilled cheese, but it's time consuming. It's also not very attractive unless you cut it into perfect shapes after baking. Usually 4 stars on this site is reliable."

MY REVIEW
Cottage1 User ID: 1698672 224
Reviewed Feb. 19, 2009

"1-1/4 cup of cheesewhiz = 10 oz."

MY REVIEW
ladriver1 User ID: 1665438 941
Reviewed Jan. 23, 2008

"I think sharp cheese would be good"

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