(This recipe courtesy of “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”, published by the Madison Area Community Supported Agriculture Coalition)
Whole or halved mild, semi-hot, or hot chiles (Hungarian wax, Anaheim, Poblano, Jalapenos, etc.) enough to cover bottom of a 7-by-13-inch pan.
1 pound Monterey Jack cheese, cut into thin strips
5 large eggs
1/4 cup flour
1 1/4 cups milk
1/2 teaspoon salt
1/2 pound grated cheddar cheese
1/2 teaspoon paprika
1. Seed the chiles.
2. Slip strips of Monterey Jack cheese inside chiles.
3. Beat eggs and gradually add flour, milk, and salt.
4. Arrange chiles in well-greased pan.
5. Sprinkle on the cheddar.
6. Pour on egg mixture.
7. Sprinkle on the paprika.
8. Bake uncovered at 350 degrees for 45 minutes.
Makes 6-8 servings.