2 cans Ortega Green Chiles, whole
10 oz. Jack cheese, grated
5 eggs, well beaten or egg substitute
2 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin powder

Split chiles lengthwise and 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 to 40 minutes at 350. This is a spicy, souffle-like dish. Serves 4-6.