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Chili & Cheese Crustless Quiche

This filling Tex-Mex egg casserole is perfect for any meal of the day. I add a salad and dinner is on! —Gail Watkins, Norwalk, Califiornia
  • Total Time
    Prep: 15 min. Cook: 3 hours + standing
  • Makes
    6 servings

Ingredients

  • 3 corn tortillas (6 inches)
  • 2 cans (4 ounces each) whole green chiles
  • 1 can (15 ounces) chili con carne
  • 1-1/2 cups shredded cheddar cheese, divided
  • 4 large eggs
  • 1-1/2 cups 2% milk
  • 1 cup biscuit/baking mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon hot pepper sauce, optional
  • 1 can (4 ounces) chopped green chiles
  • 2 medium tomatoes, sliced
  • Sour cream, optional

Directions

  • In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese.
  • In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes.
  • Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.
Nutrition Facts
1 serving: 420 calories, 24g fat (11g saturated fat), 182mg cholesterol, 1034mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 20g protein.

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