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Jalapeno Casserole

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      Title: JALAPENO CASSEROLE
 Categories: Vegetables, Mexican, Casseroles
      Yield: 6 Servings
 
      1 cn 7 oz green chiles, drained
      3 c  Shredded Monterey Jack
           Cheese and/or cheddar cheese
      2 md Tomatoes, peeled & 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 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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