8-10 Hatch green chiles, roasted (can be done night before), cleaned and peeled (try to keep whole)
1 16 oz Carton sour cream
1 lb Monterey Jack cheese, grated
1 dozen Eggs
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
Preheat oven to 350 degrees. Spray a 13X9 inch baking pan with nonstick spray.
(If Hatch chiles are not in season, this recipe can be made with canned whole green chiles.) Cut chiles down one side. Open, cleaning out any seeds and lay flat as many chiles as necessary to cover the bottom of the pan. Spread grated Monterey Jack cheese on top of chiles.
In a bowl, mix together the eggs, sour cream, salt and cayenne pepper. Pour over the chiles and cheese. Bake for 30 to 45 minutes or until it puffs like a souffle.