2 (4 oz.) cans whole green chilies, drained, rinsed and seeded
1 lb. sharp Cheddar cheese, shredded
3/4 c. dry bread crumbs
3 eggs, beaten
1 tsp. parsley flakes
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. oregano
1/2 c. light cream
1/2 c. milk

Grease 9 x 13 inch pan. Cover bottom with chilies. Sprinkle cheese over chilies; spread bread crumbs over cheese. Beat eggs until light. Add remaining ingredients to eggs and beat again. Pour over cheese. Bake at 375 degrees for 40 minutes; cut into small squares for hors d'oeuvres or into larger pieces for main course servings.

Makes 40 appetizers.