1 (4 oz.) can of whole chili peppers
1/2 lb. shredded cheddar cheese
2 eggs
1 3/4 c. milk
1/4 c. cornstarch
1 tsp. salt

In bottom of a buttered casserole, arrange chili peppers which have been cut into 2 inch squares. Sprinkle cheddar cheese over chilies. Beat eggs slightly, then beat in milk, cornstarch and salt. Pour over cheese and chilies. Bake at 350 degrees for 45 to 50 minutes or until custard is set. Serves: 4 to 5.