Jalapeno Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
green chili peppers
drained |
|
| 3 | cups |
monterey jack cheese
shredded |
|
| 2 | medium |
tomatoes
peeled, sliced |
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
evaporated milk
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
avocados
sliced |
|
| 1 | x |
sour cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
green chili peppers
drained |
|
| 7.1E+2 | ml |
monterey jack cheese
shredded |
|
| 2 | medium |
tomatoes
peeled, sliced |
|
| 4 | large |
eggs
|
|
| 355 | ml |
evaporated milk
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1 | each |
avocados
sliced |
|
| 1 | x |
sour cream
for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃).
Lightly butter an 11x7 glass baking pan.
Arrange the chilies on the bottom of the casserole.
Top with an even layer of the cheese and then the sliced tomatoes.
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 to 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.
