Three Ingredient Mexican Cheese Bites
These savory bites are delicious finger food, picked up and eaten as is. For an added crunch, serve each square on a tortilla chip. The green salsa is classified as “hot” but the cheese provides a cooling effect, making these an all-around party favorite.

Yields 32-40 pieces.


  • 1 1/2 cups grated sharp cheddar cheese
  • 1 1/2 cups grated reduced fat cheddar cheese (see notes)
  • 4 ounces (1/2 cup plus 1 tablespoon) Mrs. Renfro’s Green Salsa
  • 3 eggs, well beaten
  • Optional for serving: tortilla chips


  1. Preheat the oven to 350 degrees F.
  2. Sprinkle 3/4 cup (half) of each cheese over the bottom of a 9×9 or 11×7 baking dish.  (There is no need to grease the dish.)  Beat or whisk the eggs in a small bowl, and then thoroughly mix in the salsa.
  3. Drizzle the egg/salsa mixture evenly over cheese.  Layer the remaining cheese on top.
  4. Bake for approximately 25 minutes or until the mixture is just set in the middle and the edges are a little crispy. Cool for 5-10 minutes. Cut in small squares and serve on tortilla chips. Gently reheat leftovers in the oven or toaster oven, if desired.


  • As mentioned above, the combination of reduced fat and regular cheese provides the right texture without the greasiness that sometimes occurs when cheese is baked. If desired, you may use all regular cheddar cheese. For testing purposes, I used Sargento, an all-natural cheese, with excellent results.  For a flavor variation, we also enjoyed this recipe with a combination of cheddar and Mexican blend cheese.

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