Jalapeño Pie

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.