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1 cn 7 oz green chiles, drained

3 c Shredded Monterey Jack

Cheese and/or cheddar cheese 2 md Tomatoes, peeled & sliced

4 lg Eggs

1 1/2 c Evaporated milk

1/4 c Flour

1 ts Salt

Sliced avocado and sour Cream for garnish 1. Preheat oven to 350F. Lightly butter an 11×7 glass baking pan.

2. Arrange the chilies on the bottom of the casserole. Top with an even

layer of the cheese and then the sliced tomatoes. 3. 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 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices. Source: “Cooking with Regis and Kathie Lee”, 1993

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