Ingredients:
1 (4 ounce) cans 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 olives
Directions:
Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
Beat until thoroughly blended.
Pour over chili-cheese mixture.
Bake in a 375F for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
Let stand 10 minutes before slicing.
Garnish with olive slices, if you wish.
To freeze ahead: Freeze squares in a single layer on a large baking sheet.
Transfer to a plastic bag when frozen.
To reheat: arrange squares in a single layer on a large baking sheet and bake at 350F for 15 minutes.
Servings: 9
Time preparation: 10 min.
Time total: 40 min.