Sunday, July 1, 2012

Recipe: Green Chili Cheese Bake

The side dish we had with Stephen Pyles' Smoked Chicken.
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Another casserole with a Tex-Mex flair.

GREEN CHILI CHEESE BAKE


(29 grams carbs/serving, 8 servings/batch)

8 oz chopped green chilies (can use canned)
1 pound cheese, shredded (Cheddar, Mexican, Longhorn, Pepper Jack, etc.)
6 eggs
1 ½ cups Bisquik
1 quart milk

Preheat oven to 350o. Butter a 12 x 7 inch baking dish and spread chopped green chilies on the bottom. Cover with cheese. Beat eggs and mix in Bisquik and milk. Pour over cheese. Bake for 1 hour or until set.

2 comments:

  1. Recipe is for 8 servings. There are only two of you - most of the time - or so I understand.

    So...do you cook about 3 times a week, or ...

    what the heck do you do with your leftovers?

    ReplyDelete
    Replies
    1. Right. There are 2-3 of us, depending on C. We cook every night, with some exceptions of course. MBF packs his lunch of leftovers & I eat leftovers for lunch. We *used* to cook enough so that the left over leftovers became "Suzy food." Dog food was just a vehicle for Suzy food-- and we are convinced that's why she lived to 17+.

      This & many other recipes are halved. Half the recipe is usually still enough for lunch with a little left over to split between Rocky & Missy-- not as much as Suzy food, though.

      And yes. Sometimes MBF makes a full recipe and we freeze 1/2. That comes in handy! Gumbo is a good example. That we'd freeze in portion sizes to feed 4-8 as a little gumbo starter when we have company.

      Delete

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