Jalapeno Casserole

Warning: Use your own judgement with Jalapeno slices!....

INGREDIENTS:

1 jar (7 oz) Jalapeno slices, drained
3 cup Shredded Monterey Jack
4 lg. Eggs
1 1/2 cups Evaporated milk
1/4 cup Biscuick
1 tsp Salt
Garnish: Sliced avocado and Sour Cream


PREHEAT oven to 350F.

Spray a 11x7 glass baking dish with non sticking Pam or other spray.

ARRANGE the peppers on the bottom of the casserole.

TOP with an even layer of the cheese.

IN a large bowl, whisk the eggs until they are frothy.

GRADUALLY whisk in the evaporated milk, bisquick and salt.

CAREFULLY pour over the layers in the dish.

BAKE 50-60 minutes, or until lightly browned.

LET cool 5 to 10 minutes before serving. Cut in squares and garnished with sour cream and/or avocado slices.

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