6-7 med. sized roasted, peeled green chilis (canned or fresh)
1 lb. Colby Longhorn cheese (or your favorite)
5 lg. eggs
butter
Garlic salt
Pepper

1. In a teflon skillet melt 1 tablespoon butter (keep heat on low).

2. Cut 1/2 cheese into long strips and then cut these strips in half. Stuff each chili with one of these strips of cheese.

3. Season both sides of each chili with garlic salt and pepper to your personal taste.

4. Place each chili in the hot skillet, let saute on medium for a few minutes until you see cheese beginning to melt.

5. Whip five eggs in bowl and whisk, add a little garlic salt and pepper to taste. Pour egg batter over chilies in skillet.

6. Cover and cook on low for about 8-10 minutes until egg batter forms into an omelette.

7. Finally, grate abut 3/4 cup of remaining cheese and sprinkle over egg omelette and cover.

8. Turn burner off and let melt.

9. Mucho Provecho!