Chili Pepper Casserole


3 eggs


1 c. milk


1/2 c. Bisquick mix


1/2 tsp. salt


2 (4 oz.) cans roasted and peeled green chilies


2 c. tomatoes, chopped


2 c. Cheddar cheese, shredded



Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8×2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream.


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