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Chile Pepper Casserole

3 eggs
1 cup milk
1/2 cup Bisquick mix
1/2 teaspoon salt
2 (4 ounce) cans roasted and peeled green chilies
2 cups tomatoes, chopped
2 cups Cheddar cheese, shredded

Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream.

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