1 (16 oz.) can cream corn
1 c. Bisquick
1 egg
1 (4 oz.) can green chilies
1/2 c. milk
2 tbsp. vegetable oil
8 oz. Monterey Jack cheese

Mix together corn, Bisquick, egg, milk, and oil to make batter. Grease 9 inch deep casserole dish. Pour 2/3 of batter. Spread a layer of chopped chili peppers. Cover with slices of Monterey Jack cheese. Add remaining batter to cover top. Bake, uncovered, 30 to 35 minutes at 325 degrees until brown (light) on top and firm to touch.