1 cup warm water (110 degrees F/45 degrees C)
1 cup crushed tomatoes
1/2 cup brown sugar
1 cup shredded Cheddar cheese
1 cup shredded Cheddar cheese
1 medium avocados, peeled, seeded and pitted
4 ounces shredded Monterey Jack cheese
In a large saucepan bring water to a boil, and cook until completely soft. Remove from heat, and scrape the bottom of the saucepan with a knife or metal spatula. Add tomatoes, brown sugar, cheese, and cheese. Cover, and simmer until cheese is melted. Remove from heat, and stir in avocado.
Pour avocado mixture into the bottom of the greased 9x13 inch baking dish. Sprinkle crushed tomatoes over avocado, and sprinkle with Monterey Jack cheese. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, until bubbly and golden brown. Top with fresh salsa, if desired. Serve hot or cold.