Prep 15 mins
Cook 1 hr
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.
- 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
- 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.
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!