Search
by Ingredient

Jalapeno Casserole

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by aaaaaaaaaa

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

7 202.3
OUNCES ML/G GREEN CHILI PEPPERS
drained
3 7.1E+2
CUPS ML MONTEREY JACK CHEESE
shredded
2 2
MEDIUM MEDIUM TOMATOES
peeled, sliced
4 4
LARGE LARGE EGGS
1 ½ 355
CUPS ML EVAPORATED MILK
¼ 59
1 5
TEASPOON ML SALT
1 1
EACH EACH AVOCADOS
sliced
1 1
X X SOUR CREAM
for garnish *

Directions

Preheat oven to 350℉ (180℃).

Lightly butter an 11×7 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 384 65% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 859mg 36%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 44g
Vitamin A 22% Vitamin C 27%
Calcium 54% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

    Email this recipe