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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Chilies are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a main dish by adding shredded cooked chicken after the chili layer. It really tastes good! Ingredients:
1 can (7 ounces) whole green chilies |
2 cups (8 ounces) shredded monterey jack cheese |
2 cups (8 ounces) shredded cheddar cheese |
3 eggs |
3 cups milk |
1 cup biscuit/baking mix |
seasoned salt to taste |
salsa |
Directions:
1. Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11-in. x 7-in. baking dish. Top with cheeses.
2. In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° for 50-55 minutes or until golden brown. Serve with salsa. Yield: 8 servings.
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