Ingredients:
2 7 oz. cans whole green chilis
1 large can evaporated milk
1/2 c. Bisquick
16 oz. jack and cheddar cheese
3 eggs
1 can Rotel
1 can diced tomatoes (I like to use Fire roasted tomatoes)
*optional- 1 pound cooked ground beef or sausage
Cooking Instructions
Preheat oven to 350. Lightly oil bottom of a large casserole dish, 9 x 13. Lay half of chilis in dish. Cover with half the cheese, then the rest of the chilies, then the rest of the cheese. Pour the Rotel and diced tomatoes over the mixture. If you want to make this more of a complete meal, add a pound of cooked ground beef to one of the layers. Mix eggs, evaporated milk, and bisquick, pour over the peppers/cheese/tomatoes. Bake for 45 minutes. Let it sit for 10 minutes or so to let the cheese firm up a bit.
2 7 oz. cans whole green chilis
1 large can evaporated milk
1/2 c. Bisquick
16 oz. jack and cheddar cheese
3 eggs
1 can Rotel
1 can diced tomatoes (I like to use Fire roasted tomatoes)
*optional- 1 pound cooked ground beef or sausage
Cooking Instructions
Preheat oven to 350. Lightly oil bottom of a large casserole dish, 9 x 13. Lay half of chilis in dish. Cover with half the cheese, then the rest of the chilies, then the rest of the cheese. Pour the Rotel and diced tomatoes over the mixture. If you want to make this more of a complete meal, add a pound of cooked ground beef to one of the layers. Mix eggs, evaporated milk, and bisquick, pour over the peppers/cheese/tomatoes. Bake for 45 minutes. Let it sit for 10 minutes or so to let the cheese firm up a bit.
