8-10 lg. (5-6") green chiles (mild)
10 oz. Jack cheese, grated
5 eggs, well beaten
2 tbsp. butter
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. cumin powder

Roast, peel and seed the chili peppers. Layer them alternately with the grated cheese in a deep, buttered 1 1/2 quart casserole dish. Mix the beaten eggs, butter, salt, pepper and cumin powder. Pour this mixture over the peppers and cheese. Bake 35-40 minutes at 350 degrees. This is a spicy, souffle-like dish.