From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 2 cans (4 ounces each) green chile peppers
  • 1 pound mellow Cheddar cheese, grated
  • 6 eggs
  • 1-1/2 cups Bisquick
  • 1 quart milk


Butter a large shallow baking dish.  Split and seed green chilies; spread flat in bottom of dish.  Cover green chilies with cheese.  In large bowl, beat eggs, and add Bisquick and milk.  Beat well.  Pour egg mixture over peppers and cheese.  Bake at 350 degrees for 1 hour.  Great with steaks or as a brunch or supper dish.


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