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10 minutes
1 hour 5 minutes
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1 cup shredded pepper Jack cheese (4 oz)
- 1 cup Original Bisquick™ mix
- 4 eggs, slightly beaten
- 1 cup ricotta cheese
- Pico de gallo or fresh salsa, if desired
- Fresh cilantro leaves, if desired
- Preheat oven to 350°F and generously coat an 11x7-inch (2-quart) glass baking dish with cooking spray.
- First, evenly spread chiles, Cheddar cheese, and pepper Jack cheese in a baking dish. In a large bowl, use an electric mixer on low speed to blend milk, Bisquick mix, and eggs until smooth. Then, mix in ricotta cheese and evenly spoon this mixture over the ingredients in the baking dish.
- Bake for 45 minutes or until a knife inserted in the center comes out clean. Allow it to rest for 10 minutes before slicing, then top with pico de gallo and cilantro.
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