Jalapeno Casserole

8 medium jalapenos, chopped.
3 cups Shredded Monterey Jack Cheese and/or cheddar cheese
2 med Tomatoes, peeled & sliced
4 large Eggs
1 1/2 cups Evaporated milk
1/4 cup Flour
1 teaspoon Salt
Sliced avocado and sour Cream for garnish

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking pan. Arrange
the peppers 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.

Categories: Casseroles, Side Dishes
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