Chile Con Queso Bake

Name: Chile Con Queso Bake
Ingredients: 2 (4 ounce) cans diced green chilies, drained as well as you can without losing the chilies; 1 cup original Bisquick baking mix; 2 large tomatoes, seeded and chopped; 12 cup sour cream, plus more (to garnish); 3 eggs; 2 cups shredded Mexican blend cheese; 14 onion, finely chopped; 14 cup stuffed green olive, sliced; salt and pepper; salsa (to garnish, I use Pace thick and chunky salsa mild but you can use whatever heat strength you love); sour cream (to garnish)

11 ingredients

9 steps

Ingredients

2 (4 ounce) cans diced green chilies, drained as well as you can without losing the chilies
1 cup original Bisquick baking mix
2 large tomatoes, seeded and chopped
12 cup sour cream, plus more (to garnish)
3 eggs
2 cups shredded Mexican blend cheese
14 onion, finely chopped
14 cup stuffed green olive, sliced
salt and pepper
salsa (to garnish, I use Pace thick and chunky salsa mild but you can use whatever heat strength you love)
sour cream (to garnish)

Directions

1

Heat oven to 375.
2

Grease 8x8 pan.
3

Sprinkle chilies, tomatoes, onion and olives evenly in bottom of pan.
4

Beat Bisquick, the 1/4 c sour cream and eggs with wire whisk until well blended.
5

Stir in cheese.
6

Spoon mixture evenly over tomato, olives and chilies.
7

Bake uncovered until center is set or knife inserted in center comes out clean (about 25-25 minutes).
8

Let stand 5 minutes before cutting in squares and serving.
9

Top each serving with a dollop of sour cream and then one of salsa.