Dhahran Theatre Group Cookbook, 1993


2 Cups shredded Cheddar cheese
2 Cups shredded Monterey Jack cheese
2 4 oz. cans diced green chilies, drained
2 Cups of milk
1 Cup buttermilk baking mix
4 Eggs, beaten to blend
1/4 Cup salsa


Preheat oven to 425° F.

Spray 9 x 13 inch oven proof glass baking dish with nonstick vegetable oil spray.Sprinkle cheeses in bottom. Top with chilies. Combine milk, baking mix and eggs in large bowl and beat until smooth. Carefully pour over chilies. Top with 1/4 Cup salsa.

Bake until puffed and golden, 25 to 30 minutes. Cool 10 minutes. Cut into squares and serve. You can pass sour cream,guacamole and salsa with them.

For spicier squares I add 2 or 3 diced jalapeno peppers to the green chilies and I put “hot” salsa on top.

Sarah Rockhold