Jalapeno Casserole

Green chilies, a thick layer of Monterey Jack cheese, and sliced tomatoes baked in a savory egg custard until golden and set. Think of it as a Tex-Mex crustless quiche, served in squares with sour cream and sliced avocado on top.

The layers matter here. Chilies go on the bottom, cheese in the middle, tomatoes on top, and then the frothy egg-milk mixture gets poured over everything. As it bakes, the custard rises through the layers and the cheese melts into a stretchy, gooey middle that holds the whole thing together.

Evaporated milk gives the custard a richer body than regular milk would. It bakes denser and more custard-like, with a lightly browned top that puffs up in the oven.

Kitchen Tips

• Drain the canned green chilies well. Excess liquid will make the bottom of the casserole watery.
• Whisk the eggs until truly frothy before adding the milk. This extra air helps the casserole puff up during baking.
• Peel the tomatoes before slicing for a smoother texture. A quick dip in boiling water loosens the skins.
• Let the casserole rest 5-10 minutes after baking before cutting into squares. The custard needs to set or it will run.

Variations

• Use pepper Jack cheese for extra built-in heat.
• Add a layer of cooked chorizo or ground beef between the chilies and cheese for a heartier main dish.
• Swap tomatoes for roasted red peppers for a sweeter, smokier flavor.