8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 cup Monterey jack cheese, shredded
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers so that the skin blisters, then peel off most of the blistered skin. If using dried ancho/poblano peppers, soak them in hot water until soft. Remove stem and seeds, and continue with the recipe.

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Serve with a tomato salad or salsa.