Caputo’s Cheese & Chile Tart

1 T butter
6 to 8 pasilla chiles, roasted and peeled (you may substitute poblanos or Anaheims)
1/4 cup onion, chopped
1 clove garlic, minced
salt to taste
3/4 lb. shredded mozzarella, swiss, fontina, cheddar, Monterey Jack cheese or a combination of any
5 eggs, beaten

Preheat oven to 350 degrees.

Butter a 9″ pie plate. Halve the chiles lengthwise, stem to tip, removing the seeds, then completely line the bottom and sides of the pie plate with them. Place the wide ends towards the outside of the dish. Use any extra chiles to piece over any bare spots so the filling won’t leak.

In a bowl mix together the onion, garlic, salt and cheeses, pour eggs into mixture and mix well. Pour over chile “crust”.

Cover the outside edge of the chile crust with aluminium foil, bake for approximately 40 minutes or until firm and lightly browned.

Serve hot or at room temperature.

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