Recipe: Green Chili Cheese Bake


Served with


Mexican Pollo con Coco

(29 grams carbs/serving, 8 servings/batch)

8 oz chopped green chilies (can use canned)
1 pound cheese, shredded (Cheddar, Mexican, Longhorn, Pepper Jack, etc.)
6 eggs
1 ½ cups Bisquik
1 quart milk

Preheat oven to 350o. Butter a 12 x 7 inch baking dish and spread chopped green chilies on the bottom. Cover with cheese. Beat eggs and mix in Bisquik and milk. Pour over cheese. Bake for 1 hour or until set.

2 Responses

  1. That photo doesn’t appear to be a “12 x 7 inch baking dish”… did you cut the recipe in half?

    It looks like that would be easy to do…!

    1. Yes. I should be better about remembering to mention this.

      John cuts a lot of recipes in 1/2 (& some times more– less?). We’ve had to eat out a lot the last couple of weeks and there’s no sense wasting!

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