Chili & Cheese Crustless Quiche

Name: Chili & Cheese Crustless Quiche
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings.
Ingredients: 3 corn tortillas (6 inches); 2 cans (4 ounces each) whole green chilies; 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 chilies; 2 medium tomatoes, sliced; Sour cream, optional

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

Ingredients

3 corn tortillas (6 inches)
2 cans (4 ounces each) whole green chilies
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 chilies
2 medium tomatoes, sliced
Sour cream, optional

Directions

In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chilies, 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 chilies and tomatoes.
Cook, covered, on low 3-4 hours or until a thermometer reads 160°, 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.