Jalapeño Pie

Jalapeño Pie 6-8 (or even 10) jalapeños 1-2 teaspoons olive oil 4 oz. sharp cheddar cheese, shredded 4 oz. Monterey Jack cheese, shredded 1/4 cup fresh cilantro leaves 4 eggs 1/4 teaspoon salt 1/4 teaspoon pepper Begin by preheating the oven to 400°F. Chop the ends off the jalapeños, cut length wise, de-seed and toss with a little olive oil (maybe 1-2 teaspoons), place on a baking sheet, cut side down and bake in a 400°F oven for about 15 minutes. While the peppers are roasting, shred your cheeses. Prep the cilantro, by rinsing and giving it a quick rough chop. Next beat the eggs together along with the salt and pepper. When the jalapeños are finished roasting, reduce oven to 325°F, and let the jalapeños cool slightly. When cool enough to handle, peel the skins off of the jalapeños. They should easily peel off, if not cover with a kitchen towel, bowl or aluminum foil and let steam for another few minutes. Once the jalapeños are peeled, chop them up. Place the chopped jalapeños in a single layer in the bottom of a greased pie plate, followed by the shredded cheeses, then the cilantro, and finally the beaten eggs with salt and pepper. Bake in 325°F for about 40 minutes. Serve warm.