homecook
New member
2 cans green chiles, drained (I also add chopped fresh jalapenos)
3 cups Monterey Jack cheese, shredded
2 medium tomatoes, sliced
4 eggs
1-1/2 cups evaporated milk
1/4 cup flour
salt
Preheat oven to 350 F.
Lightly butter 9 x 13 baking pan.
Layer chiles on bottom of baking dish. Top with a layer of cheese then sliced tomatoes.
In a bowl, whisk eggs and add milk, flour and salt, whisk together. Pour over chiles and cheese.
Bake 50-60 minutes until lightly browned. Cut into squares.
Can be served as a side dish or an appetizer and dolloped with sour cream.
3 cups Monterey Jack cheese, shredded
2 medium tomatoes, sliced
4 eggs
1-1/2 cups evaporated milk
1/4 cup flour
salt
Preheat oven to 350 F.
Lightly butter 9 x 13 baking pan.
Layer chiles on bottom of baking dish. Top with a layer of cheese then sliced tomatoes.
In a bowl, whisk eggs and add milk, flour and salt, whisk together. Pour over chiles and cheese.
Bake 50-60 minutes until lightly browned. Cut into squares.
Can be served as a side dish or an appetizer and dolloped with sour cream.