Chile Con Queso Bake

• 2 (4 ounce) cans diced green chilies, drained as well as you can without losing the chilies
• 1 cup original Bisquick baking mix
• 2 large tomatoes, seeded and chopped
• 12 cup sour cream, plus more (to garnish)
• 3 eggs
• 2 cups shredded Mexican blend cheese
• 14 onion, finely chopped
• 14 cup stuffed green olive, sliced
• salt and pepper
• salsa (to garnish, I use Pace thick and chunky salsa mild but you can use whatever heat strength you love)
• sour cream (to garnish)

1. Heat oven to 375.
2. Grease 8x8 pan.
3. Sprinkle chilies, tomatoes, onion and olives evenly in bottom of pan.
4. Beat Bisquick, the 1/4 c sour cream and eggs with wire whisk until well blended.
5. Stir in cheese.
6. Spoon mixture evenly over tomato, olives and chilies.
7. Bake uncovered until center is set or knife inserted in center comes out clean (about 25-25 minutes).
8. Let stand 5 minutes before cutting in squares and serving.
9. Top each serving with a dollop of sour cream and then one of salsa.

green chilies, baking mix, tomatoes, sour cream, eggs, blend cheese, onion, green olive, salt, salsa, sour cream

Taken from www.food.com/recipe/chile-con-queso-bake-325764 (may not work)