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Chili Cheese Squares

List of Ingredients




This can also be made in a 9 inch pie pan and served in wedges.

1 can (4 ounces) diced, mild green chilies, drained
8 ounces Monterey Jack or sharp Cheddar cheese, shredded (2 cups)
1 cup bisquick
1 cup light cream or half- and- half
4 eggs
1/4 teaspoon salt
1/4 cup sliced green pimento-stuffed olives

Recipe



Sprinkle green chilies and shredded cheese in the bottom of a lightly greased 9 inch square baking pan. Preheat oven to 375 degrees. Combine Bisquick, cream, eggs and salt in a midium size bowl; beat till thouroughly blended. Pour over chile-cheese mixture; spread evenly. Bake for 30 minutes or till puffed, golden and a toothpick inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve. Garnish squares with olive slices.

To freeze ahead: Freeze squares in a single layer on a cookie sheet. Transfer to a plastic bag when frozen. To reheat: Arrange squares in a single layer on a large baking sheet and bake at 350 degrees for 15 minutes. Garnish with sliced green olives.