Instructions: Preheat oven to 425.

Roast, peel, split and seed the chiles.

Butter the bottom of a 9-inch pie pan. Line the buttered pie pan with the split chiles, insides up, so that they cover the bottom and sides of the pan. Sprinkle the cheese evenly over the chiles.

Break the eggs into a bowl and lightly beat with a whisk until they are broken and blended. Add the cream and the salt and pepper. Mix well. Pour the custard over the cheese.

Bake for 15 minutes at 425, then lower the heat to 325. Bake for 20 to 30 minutes more, or until the custard seems set. If the center trembles a bit, remove from the oven (the custard continues to cook a little). Dont overcook; a knife inserted halfway form the center should come out clean when the pie is done. Put lots of cilantro on top. Serve hot or cold with warm tortillas.

Makes 1 9-inch pie

NOTE: "This is a recipe that makes one of the best all-around supper dishes I can think of. Instead of a pastry crust, the chiles form the shell holding the filling. It is faster to make and it fits anywhere, anytime."

NOTE: A 10 ounce can of roasted whole green chile peppers can be substituted for the Anaheim peppers.

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