This was very good and with a little tweaking will be wonderful. There is a little too much filling for the amount of crust. I actually made 1-1/2 times the crust (two 8-in. sq. pans) but one batch of the filling and that was plenty filling. It also needed just a little boost in flavor. Using Pepper Jack cheese or adding some Chorizo would take care of that. I'd also like to have about 1-1/2 cups of cheese instead of 1 cup. I did add some minced garlic and sprinkled the top with Adobo seasoning for a little more flair and that helped. DH and I like our food highly seasoned so we would like the changes I mentioned. Our children like food more mild and they liked it the way it was. This is very pretty with the red tomatoes, orange cheese, green chilies and white topping and would make a great brunch dish or light meal especially with Chorizo added. Don't be shy to try this it is worth making, just remember you might want to jazz up the flavor a little.
chefly
Fiesta Cheese Bread (Kathy in FL)
* 2 cups Bisquick (Heart Smart)
* 2/3 cup milk (skim)
Melted Butter For Crust
Salt And Pepper To Taste
(I sprinkled the crust with ground flax~a couple of tablespoons per pan)
* 3 or 4 tomatoes, diced (used Roma tomatoes and deseeded them)
* 1 (4 ounce) can green chiles
* 1 cup sour cream (light)
* 3/4 cup mayonnaise (reduced fat)
* 1 cup grated Cheddar cheese (next time use Pepper Jack or more Cheddar)
* 1 onion, chopped
(1 garlic clove, minced)
* Paprika, chili powder or crushed red pepper flakes (NOTE: paprika
or chili powder will add color, crushed red pepper flakes will add
extra heat!) (I used Adobo seasoning plus some crushed red pepper
flakes)
Mix Bisquick and milk to form a (very) soft dough. Press into a greased
7 x 11-inch pan (or a 9 x 13-inch pan for a thinner crust), pushing up
edges slightly to form a rim. Brush with melted butter. Place tomatoes
on crust; salt and pepper to taste. Sprinkle half the can of chiles
over tomatoes. Combine sour cream, mayonnaise, cheese and onion (and
garlic). Spread over tomatoes and chiles. Sprinkle with other half of
chiles and with your choice of paprika, chili powder, or crushed red
pepper flakes. Bake at 425 degrees F for 25 to 30 minutes.