Bacon 🌽 Corn πŸ… Tomato Cheese Chile Pie -Mexicali Crustless Pie

  • 8 slices center cut, or the leanest meatiest bacon you can find.
  • 1 standard can of kernel 🌽 , drained
  • 1 small can of fire roasted green chiles
  • Half of a standard can of Rotel-tomatoes, peppers, onions, chile mix
  • A few slices of Velveeta or cheddar cheese
  • 2/3 cup of Heart Smart Bisquick
  • 1 cup almond milk
  • 1/2 cup egg substitute
  1. Cook bacon in a cast iron skillet until crispy and then put on a paper plate through the paper plate will absorb any of the fat from the cooked bacon and you can simply throw it away.
  2. Grease a deep dish pie or quiche pan with oil or butter
  3. Lay down the cooked bacon in the greased pan and top the bacon with the cheese slices.
  4. Mix the egg substitute, almond milk, and Bisquick together, and mix until the batter is no longer lumpy.
  5. Pour the corn , tomato mixture and green chilies into the batter and then top over the cheese covered bacon in the pan.πŸ˜€
  6. Bake at 400 degrees for 30 minutes, until a toothpick inserted in the center comes out clean. 30 minutes worked out perfectly in my Cuisinart Convection oven.

I hope you enjoy this recipe and have fun making substitutions on the types of vegetables used in the recipe where you can make a vegetarian version by simply leaving out the bacon.

This super awesome heated in your microwave so the cheese melts and topped with a fully ripened Hass avocado.

Created by Paulette Polly Motzko.

Adapted from the recipe Impossibly Easy Calico Corn and Bacon pie.