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Jalapeno Casserole

Jalapeno Casserole recipe image
This hearty Jalapeno Casserole is a comforting classic that combines the zesty kick of green chiles with the richness of Monterey Jack and cheddar cheeses. The dish features layers of sliced tomatoes and a custardy egg mixture infused with evaporated milk, creating a tender, savory interior that holds together beautifully. It&# 226;ÂÂs perfect for breakfast gatherings, brunches, or even a unique dinner option. The optional garnish of fresh avocado and sour cream adds a cool, creamy contrast to the warm, baked layers. Simple to assemble with pantry staples, this casserole bakes to a golden brown perfection, offering a satisfying meal that appeals to fans of Mexican-inspired comfort food.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 20.0
Dietary: Vegetarian
Description
This hearty Jalapeno Casserole is a comforting classic that combines the zesty kick of green chiles with the richness of Monterey Jack and cheddar cheeses. The dish features layers of sliced tomatoes and a custardy egg mixture infused with evaporated milk, creating a tender, savory interior that holds together beautifully. It&# 226;ÂÂs perfect for breakfast gatherings, brunches, or even a unique dinner option. The optional garnish of fresh avocado and sour cream adds a cool, creamy contrast to the warm, baked layers. Simple to assemble with pantry staples, this casserole bakes to a golden brown perfection, offering a satisfying meal that appeals to fans of Mexican-inspired comfort food.
Ingredients
  • 1 cans Oz green chiles, drained
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Lightly butter an 11x7-inch glass baking pan.
  2. 2
    Arrange the drained green chiles evenly on the bottom of the prepared baking pan.
  3. 3
    Sprinkle shredded Monterey Jack and cheddar cheese over the chiles in an even layer.
  4. 4
    Top the cheese layer with peeled and sliced tomatoes.
  5. 5
    In a large bowl, whisk eggs until frothy.
  6. 6
    Gradually whisk in evaporated milk, flour, and salt until the mixture is smooth and well combined.
  7. 7
    Carefully pour the egg mixture over the layered ingredients in the baking dish.
  8. 8
    Bake for 50-60 minutes, or until the top is lightly browned and the center is set.
  9. 9
    Let cool slightly before cutting into squares. Garnish with sliced avocado and sour cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 20.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 2.0g8%
Sugars 2.4g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute eggs with a flax egg or commercial egg replacer, use vegan cheeses, and replace evaporated milk with coconut or soy milk.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

You can add other vegetables like bell peppers or onions to the base layer for extra flavor and texture.

If you prefer a spicier kick, leave the seeds in the jalapenos or add a dash of hot sauce to the egg mixture.

Keywords: jalapeno, casserole, green chiles, cheddar cheese, monterey jack, eggs, evaporated milk, tomatoes, avocado, sour cream, baked, breakfast, brunch, dinner, comfort food, layered, custard, mexican style, cheesy, savory
Read it online: https://www.chefs-mate.com/recipe/jalapeno-casserole/