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Ingredients:
1 can 7 oz green chiles, drained
3 cup shredded monterey jack
1 cheese and/or cheddar cheese
2 medium tomatoes, peeled & sliced
4 large eggs
1 1/2 cup evaporated milk
1/4 cup flour
1 tsp salt
1 sliced avocado and sour
1 cream for garnish
Instructions:
1. Preheat oven to 350F. Lightly butter an 11x7 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
Servings: 6
Truths are first clouds; then rain, then harvest and food Henry Ward Beecher
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