• 6servings
  • 45minutes
  • 255calories

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Nutrition Info . . .

VitaminsA, B1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (4-oz.) cans whole green chiles, drained

  2. 6 oz. (1 1/2 cups) shredded Mexican cheese blend

  3. 3 eggs

  4. 3/4 cup Original Bisquick® mix

  5. 1/4 teaspoon garlic powder

  6. 1 1/2 cups milk

  7. 3/4 cup Old El Paso® Thick 'n Chunky salsa

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.

  2. Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.

  3. Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.


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