JALAPENO CASSEROLESource: Cooking with Regis and Kathie LeeServings: 6 1 (7 oz) can green chiles, drained 3 cups shredded Monterey Jack cheese and/or cheddar cheese 2 medium tomatoes, peeled and sliced 4 large eggs 1 1/2 cups evaporated milk 1/4 cup flour 1 tsp salt sliced avocado and sour cream (for garnish) Preheat oven to 350 degrees F. Lightly butter an 11x7-inch glass baking dish. 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 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.
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