Roasted Chile Egg Bake

• 6 large eggs
• 1 C shredded cheddar cheese
• 1 C shredded Monteray jack cheese, can be jalapeno jack for extra spiciness
• 6 large roasted New Mexico chiles
• 3 sliced thin potatoes
• Fresh salsa
• sour cream

1. Slice potaotes thin and pan fry until soft but not to soft.
2. Beat eggs in small bowl and set aside.
3. Clean chile skins off chiles and slice or peel open and clean seeds and stem off. Discard.
4. Lightly spray with non stick cooking spray a small glass baking dish about 8x8.
5. Lay cooked potatoes on the bottom.
6. layer with chiles, cheese, chiles and then pour egg mixture in top and the more cheese.
7. Bake at 350 until puffy and knife comes out clean anout 20-25 minutes.
8. Top with your favorite fresh or canned salsa and sour cream.

eggs, cheddar cheese, jack cheese, mexico chiles, thin potatoes, fresh salsa, sour cream

Taken from www.epicurious.com/recipes/member/views/roasted-chile-egg-bake-1208470 (may not work)