Still inventing - New Mexico chili pepper casserole

I recognize that not too many people are loaded with their own garden-fresh New Mexico type peppers. If you are, drop to your knees and do the wave. If you aren't, hie on down to the farmer's market, where it is pepper season to the max. Peppers are the last to go in our southern Oregon summer garden. They outlast the tomatoes, cukes, melons, and zukes. Even if their leaves blacken, the peppers themselves are A-OK.  Frost has taken a couple of big bites, but our bedsheet cover-ups have saved the day. So I've fired up the grill and have been roasting like crazy. The freezer exudes the faintest whiff of roasted peppers, and the house tonight is redolent with rich pepper essence. I swoon. Here's a simple  way to use 25-30 mild green chili peppers, say Big Jim or Anaheim.

Green Chile Pepper, Egg and Cheese Bake

This is quick and easy, unless you have to roast the peppers. Maybe you have some frozen whole peppers, or some canned whole green chilies? If not, you lucky dog, you'll get to roast your own.

Here's the deal. Fire up the gas grill to high heat. Cut a slit in the top of each pepper before tossing it onto the grill. Pour a glass of wine and relax. The peppers will soon pop and sizzle. Ummm, enjoy that pepper perfume! Turn with tongs until they're blackened all around, then slap into an uncovered dish. Some recipes say to steam them in plastic or paper bags, but I find that steaming makes peppers mushy. When cooled, stem the peppers, split open and remove the seeds and membranes. This takes some practice. Don't rinse the peppers cuz that removes flavor. Rinse your hands instead. Now comes the easy part.

Assembling the casserole:

20-30 roasted whole mild green chili peppers, seeded and peeled

5 eggs, beaten

2 seven-ounce cans Herdez salsa casera.You COULD make your own sauce, but this is supposed to be quick and easy.

(For more heat, substitute one or two cans of El Pato salsa de chile fresco for the Herdez sauce.)

1 medium onion, chopped

2 cups shredded jack or other mild cheese

5 or 6 corn tortillas

Pour one can of salsa on the bottom of a 9X13 inch casserole. Tear corn tortillas into large pieces and arrange to cover salsa. Layer roasted chilies over tortillas. Pour on half the beaten egg and spread around, then spread half the onions, then another layer of chilies, then some cheese followed by a layer of torn tortillas and the remaining beaten egg. Then MORE more roasted chilies, onions, and cheese. Finish it off with whatever chilies remain, the last can of salsa and another cheese layer. Bake for 30 - 35 minutes at 350 in a preheated oven. Wow. This is an intense chili pepper dish, mild heat but packed with roasted chili flavor. For extra oomph, serve with chopped fresh tomatoes and a dollop of chipotle sauce.