Ingredients Jump to Instructions ↓

  1. 1 cn 

  2. 7 oz green chiles, drained

  3. 3 c Shredded Monterey Jack

  4. Cheese and/or cheddar cheese

  5. 2 md Tomatoes, peeled and sliced

  6. 4 lg Eggs

  7. 1/2 c Evaporated milk

  8. 1/4 c Flour

  9. 1 ts Salt

  10. Sliced avocado and sour

  11. Cream for garnish

Instructions Jump to Ingredients ↑

  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.

  4. Source: ‘Cooking with Regis and Kathie Lee’, 1993 —–


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