Recipe: Chile and Cheese Casserole (with sliced tomatoes and eggs)

JALAPENO CASSEROLE
Source: Cooking with Regis and Kathie Lee
Servings: 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.