Chili Pepper Casserole
3 eggs
1 cup milk
1/2 cup Bisquick mix
1/2 tsp. salt
garlic powder, to taste
2 (4 oz.) cans roasted and peeled green chilies, drained
2 cups tomatoes, chopped
2 cups Cheddar cheese, shredded
guacamole
sour cream
Beat eggs, milk, Bisquick, salt and garlic powder until foamy.
Place chilies in greased 8x8 pan. Top chilies with tomatoes; sprinkle
with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes.
Cut into squares and serve with guacamole and sour cream.
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