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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This is a family favorite and it is very easy to make. We originally discovered it as an appetizer, but I think it is great for brunch. I also make it just for myself and freeze the squares to have for lunch in the future. The recipe is very open to substitutions. Fresh green chiles can be used if you happen to live where you can get them and the recipe can probably be made without them or with any amount according to your tastes. Ingredients:
1 (4 ounce) can diced peeled green chilies, drained |
8 ounces grated monterey jack cheese or 8 ounces sharp cheddar cheese |
1 cup biscuit mix |
1 cup light cream (evaporated milk also works) |
4 eggs |
1/4 teaspoon salt |
1/4 cup sliced pimento stuffed olive |
Directions:
1. Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
2. Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
3. Beat until thoroughly blended.
4. Pour over chili-cheese mixture.
5. Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
6. Let stand 10 minutes before slicing.
7. Garnish with olive slices, if you wish.
8. To freeze ahead: Freeze squares in a single layer on a large baking sheet.
9. Transfer to a plastic bag when frozen.
10. To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.
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