Chili-Pepper Quiche - cooking recipe

Ingredients

2 cans whole green chilies, drained
1 c. Monterey Jack cheese, shredded
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. light cream
4 eggs, slightly beaten

Preparation

Slit chilies; spread open.
Pat dry with absorbent towels. Sprinkle cheese over chilies.
In bowl, combine soup, cream and eggs.
Pour over cheese.
Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
Let stand for 10 minutes before serving.