Warning: Use your own judgement with Jalapeño slices!....
1 jar (7 ounce) jalapeño slices, drained
3 cup shredded monterey jack
4 large eggs
1 1/2 cups evaporated milk
1/4 cup biscuick
1 teaspoon salt
Garnish: Sliced avocado and sour cream
PREHEAT oven to 350ºF.
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 garnish with sour cream and/or avocado slices.