Ingredients
2 (4 oz.) cans chopped green chilies, drained
2 c. milk
1 c. Bisquick baking mix
4 c. shredded Cheddar cheese
4 eggs
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
Mexican string cheese — melting for quesadillas, tlayudas, pizza
Feathery dill — pickles, gravlax, cream sauces, potato salad
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
Mexican string cheese — melting for quesadillas, tlayudas, pizza
Feathery dill — pickles, gravlax, cream sauces, potato salad
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oven to 425°. Grease 10-inch pie plate. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole, if desired. Makes 6 to 8 servings.