8 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 2 cups)
8 ounces Cabot Lite75 Sharp Cheddar, grated (about 2 cups)
2 large eggs
2 tablespoons Cabot Light Sour Cream
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 (4-ounce) can diced green chiles, drained
¼ cup finely chopped red bell pepper or 1 (2-ounce) jar diced pimientos, well drained
PREHEAT oven to 300°F. Combine cheeses in ungreased 8- or 9-inch square baking dish.
WHISK together eggs, sour cream and flour in bowl until blended; pour over cheese.
SPRINKLE with chiles and red pepper or pimiento.
BAKE for 30 to 35 minutes or until puffed and golden. Let stand for 5 to 10 minutes, then cut into bars. Serve warm or at room temperature.
Tip: The bars can be frozen. To warm 4 to 6 bars, microwave on medium power 30 to 60 seconds or until heated through.
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