Jalapeño Pie

• 8 whole Jalapeno Peppers
• 2 teaspoons Olive Oil
• 4 ounces, weight Sharp Cheddar Cheese
• 4 ounces, weight Monterey Jack Cheese
• 1/4 cups Fresh Cilantro Leaves
• 4 whole Eggs
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. Begin by preheating the oven to 400u0b0F.
2. Chop the ends off the jalapenos, 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 400u0b0F oven for about 15 minutes.
3. While the peppers are roasting, shred your cheeses.
4. Prep the cilantro by rinsing and giving it a quick rough chop.
5. Next beat the eggs together along with the salt and pepper.
6. When the jalapenos are finished roasting, reduce oven to 325u0b0F, and let the jalapenos cool slightly.
7. When cool enough to handle, peel the skins off of the jalapenos. 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 jalapenos are peeled, chop them up.
8. Place the chopped jalapenos 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.
9. Bake in 325u0b0F for about 40 minutes. Serve warm.

peppers, olive oil, cheddar cheese, weight monterey, ubc, eggs, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/jalapeno-pie/ (may not work)