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I make this in two quiche pans using a 27 ounce can of green

I make this in two quiche pans using a 27 ounce can of green comes together with Canned Green Chiles, Cheddar Cheese, Eggs, Almond Powder, and Salt. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 27 oz
• 22 oz
• 6
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   Thoroughly blend eggs, almond flour, and a pinch of salt.

2. 2

   Pour a thin layer on bottom of baking dish(es) reserving more than half for topping.

3. 3

   Clean any seeds and membranes out of the peppers.

4. 4

   If peppers are whole and in good shape, you may stuff each one with a thick piece or rolled-up slice of cheese and place in a single layer in the baking dish.

5. 5

   If the peppers are not whole or if you are pressed for time, spread out half the peppers in a single layer, inside up, in the baking dish and layer cheese evenly over them using about 3/4 of the cheese.

6. 6

   Top with the remaining peppers in a single layer, inside down.

7. 7

   Cover with the remaining egg mixture. Sprinkle the remaining cheese over the top.

8. 8

   Bake at 375�F until cheese is melted and slightly browned-- about 30 minutes.