JALAPENO CASSEROLE

10.11.2008 | Author: Cook | Posted in Cheese
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JALAPENO CASSEROLE


Servings: 6
Ingredients: 

  • 1 cn 7 oz green chiles, drained
    • 

  • 3 c  Shredded Monterey Jack
    • 

  • Cheese and/or cheddar cheese
    • 

  • 2 md Tomatoes, peeled and sliced
    • 

  • 4 lg Eggs
    • 

  • 1 1/2 c  Evaporated milk
    • 

  • 1/4 c  Flour
    • 

  • 1 ts Salt
    • 

  • Sliced avocado and sour
    • 

  • Cream for garnish
    •

1. Preheat oven to 350F. Lightly butter an 11×7 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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