Friday, September 18, 2009


This recipe is from an old Midwestern cookbook.

2 cans (4-oz each) mild whole green chilies, drained
2 cups chopped tomatoes
2 cups shredded Cheddar cheese
1 cup biscuit baking mix
1/2 cup sour cream
1/2 cup milk
3 eggs

Preheat oven to 375 degrees. Grease a square baking pan. Remove the seeds from the chilies and arrange chilies in a single layer in baking pan. Sprinkle the tomatoes over the chilies and the cheese over the tomatoes. Beat the baking mix, sour cream, milk, and eggs with a wire whisk until well blended and smooth. Pour over the cheese. Bake, uncovered, until a knife inserted in the center comes out clean, about 35 to 30 minutes.

Serves 6 to 8

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