1 (4 oz.) can diced, peeled green chilies, drained
8 oz. (2 c.) sharp cheddar cheese
1 c. Bisquick
1 c. light cream (I use half & half)
4 eggs

1. Sprinkle chilies and cheese in bottom of lightly greased 9" square pan.

2. Combine Bisquick, cream and eggs. Beat until thoroughly blended. Pour over chili-cheese mixture.

3. Bake at 375 degrees for 30 minutes or until puffed and golden. Let stand 10 minutes before cutting.

Freezes well. Freeze squares in a single layer on cookie sheet, then transfer to plastic bag when frozen. To reheat, bake in single layer at 350 degrees for 15 minutes.

You can also use 1/4 cup of sliced pimiento stuffed olives to sprinkle on top, though I have never used them (use after baking).

Also, I seem to have better results when I double this recipe.