Avocado Chile Relleno Casserole

All Photograph by Len Boccassini © Foodidude.com

Ingredients:

• (1) 14.5-oz can Hunt's Petite Diced Tomatoes
  
• (1) 10-oz can RO*TEL Diced Tomatoes & Green Chiles, Mild or Original
  
• (4) 4-oz cans whole green Chile peppers
• 16-oz Cheddar & Jack Cheese blend, shredded
• 1 ripe Avocado
  
• 4 eggs, beaten
• (1) 5-oz can evaporated milk
• 3 tbsp flour
  
• 1 tsp salt
• 1/2 tsp black pepper

Preparation:

1. Cut each Chile pepper in half lengthwise and remove any seeds. Then, cut avocado into thin slices, removing skin.

2. Grease an 8" x 10" casserole pan and line the bottom of the pan with approximately half of the "halved" Chile peppers. Make sure the bottom is entirely covered by peppers.

3. After you've created the first layer of Chile peppers, cover with approximately 1/4 of the shredded cheese (as shown below left). Then, layer with remaining Chile peppers (as shown below right).

4. Next, cover the second layer of Chile pepper with another 4 ounces of cheese. Follow that by a layer of all the avocado slices (as shown in photo below).

5. In a medium-sized bowl, add 4 eggs, a 5-ounce can of condensed milk, 3 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. I also like to add a pinch of cayenne as well, but mind you, that is purely optional. With an egg beater, beat mixture until frothy and well-combined. Set aside.

6. Preheat oven to 300º. Sprinkle another handful or two of shredded cheese on top of the avocado layer and carefully pour egg mixture over entire dish (as shown below).

7. Place casserole in a 300º oven for one hour. When removed, it should look just like the (photo below).

8. In another bowl, mix Hunt's Petite Diced Tomatoes and RO*TEL Diced Tomatoes and Chiles (I chose "Mild"). Remove casserole pan from oven and spoon a Hunt's & RO*TEL tomato mixture onto top of casserole (as shown below left). Then, cover with remaining cheese (as shown, below right). Return to oven for another 30 minutes.