CORNMEAL CRUST:

1 c. all-purpose flour
1 c. yellow cornmeal
1 c. milk
1 large egg
3 tbsp. vegetable oil
2 tsp. baking powder
1/4 tsp. salt

Heat oven to 400°F. Coat a 13x9-inch baking dish with nonstick cooking spray.

Stir all crust ingredients in a large bowl just until blended. Spread evenly in prepared pan. Bake at 400°F for 10 minutes.

CHEESE CUSTARD:

2 tbsp. butter
1 c. onion, diced
1 c. green bell pepper, finely diced
8 large eggs
1 1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) pkg. Velveeta cheese spread (Jalapeno), cut in 1/2-inch cubes
1 (4 1/2 oz.) green chiles, drained and chopped
4 medium ripe tomatoes, sliced

Melt butter in a medium skillet over medium heat. Add onion and bell pepper and sauté until tender, about 5 minutes.

Whisk eggs in large bowl until well blended. Whisk in milk, salt and pepper. Stir in Velveeta, chiles and cooked onion and bell pepper. Pour over crust.

Arrange sliced tomatoes in overlapping layers on the custard. Place baking dish on a foil-lined cookie sheet to catch spillovers.

Bake 15 minutes at 400°F. Reduce oven temperature to 375°F and bake 35 to 45 minutes longer until custard is just set and knife inserted off center comes out clean. Cool on rack a few minutes for easier cutting, then slice and serve.

Refrigerate any leftovers.