Jalapeno casserole

6 servings

Ingredients

Quantity Ingredient
1 can 7 oz green chiles, drained
3 cups Shredded Monterey Jack
Cheese and/or cheddar cheese
2 mediums Tomatoes, peeled & sliced
4 larges Eggs
1½ cup Evaporated milk
¼ cup Flour
1 teaspoon Salt
Sliced avocado and sour
Cream for garnish

Directions

1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.

2. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes.

3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned.

Serve in squares and garnish with sour cream and avocado slices.

Source: "Cooking with Regis and Kathie Lee", 1993

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