1 10 oz. can Rotel (diced tomatoes and green chilies), drained
1 pound shredded cheddar cheese
2 cups milk
1 cup Bisquick
4 eggs

Preheat oven to 425°F. Grease a 9 x 13-inch pan or quiche dish. Drain juice from the can of Rotel and pour into the bottom of the pan. Sprinkle cheese on top of this. Beat milk, Bisquick, and eggs until mixed thoroughly; pour over the Rotel chilies and cheese.

Bake for 25-30 minutes. Let stand 10 minutes before cutting. Garnish with guacamole, sour cream and a sprig of cilantro. This is a great quick and easy brunch dish.

Note: Reserve some of the juice from the Rotel and mix with the sour cream--makes a delicious dip or garnish.