Chili Cheese Pie
This a quick and easy favorite in our house. You will need either one large casserole dish or two small ones. The long kind (9x6, I think) will hold the whole recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 1 egg
- 1 can chickpeas drained
- 1 large onion minced
- 3 teaspoons sugar
- 1 small
- 1 box jiffy cornbread mix
- 1 (15 ounce) canprepared chili (any brand is fine.
- 2 cups shredded extra-sharp cheddar cheese
- 1/2 cup mild salsa
- 2 slices butter (3 if you have to use two casserole dishe
- Carbohydrate 15.4610134497794 g
- Cholesterol 1.50000000126803 mg
- Fat 1.13812105667461 g
- Fiber 2.91658571924299 g
- Protein 3.56972761312705 g
- Saturated Fat 0.355204570095237 g
- Serving Size 1 1 serving(s) (104g)
- Sodium 698.837013884447 mg
- Sugar 12.5444277305364 g
- Trans Fat 0.195877407369806 g
- Calories 84 calories
{ "@type": "ItemList", "itemListElement": [ "Mix egg, sugar, milk and cornbread mix.", "The box may call for less milk but a half cup makes the batter loose enough for this recipe.", "Butter your casserole dish and pour in batter. Set it aside.", "Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.", "Top with the rest of the cheese.", "Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling." ] }
