Recipe by yooper
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.
Top Review by Elisa72
This was delicious! I was out of tomatoes so left that out, and omitted the sour cream and avocadoes, although I think those would have been a scrumptious addition (I needed to keep the fat content down). I wasn't sure how hot this would be, so I removed most, but not all, of the seed membrane from the jalapenos (where most of the heat is). That resulted in a moderately spicy dish that even the non-spice lovers enjoyed. The egg, milk and cheese mixture cooked up firm but moist, with a lovely brown crust. One of these days I'll make this with whole jalapenos for the heat-lovers in the house!
- 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 See How It's Made
- Preheat oven to 350.
- Lightly grease an 11x7 inch glass baking dish.
- Arrange peppers on the bottom of the pan.
- Top with the shredded cheese, making an even layer, then top with the sliced tomatoes.
- In a large bowl, whisk eggs until they are frothy.
- Gradually whisk in the evaporated milk, flour and salt until combined.
- Carefully pour over the layers in the pan.
- Bake, uncovered for 50-60 minutes or until lightly browned.
- Cut into squares and top with avocado slices and sour cream, if desired.