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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Got this in my email this morning, so I haven't made it yet. It looks like a winner! It sounds spicy-I imagine you could cut down on the heat and do half jalapenos and half canned green chilies. I'm guesstimating on the amount of servings, since the recipe didn't specify. Ingredients:
8 medium jalapenos, chopped |
3 cups shredded monterey jack cheese or 3 cups cheddar cheese |
2 medium tomatoes, peeled and sliced |
4 large eggs |
1 1/2 cups evaporated milk |
1/4 cup flour |
1 teaspoon salt |
avocado, slices for garnish |
sour cream, for garnish |
Directions:
1. Preheat oven to 350.
2. Lightly grease an 11x7 inch glass baking dish.
3. Arrange peppers on the bottom of the pan.
4. Top with the shredded cheese, making an even layer, then top with the sliced tomatoes.
5. In a large bowl, whisk eggs until they are frothy.
6. Gradually whisk in the evaporated milk, flour and salt until combined.
7. Carefully pour over the layers in the pan.
8. Bake, uncovered for 50-60 minutes or until lightly browned.
9. Cut into squares and top with avocado slices and sour cream, if desired.
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