Categories: Cheese/eggs, Casseroles, Vegetables 
      Yield: 12 servings 
  
  1 1/2 tb Unsalted butter; softened 
      6    Bell peppers, about 6" long 
     12    Eggs; separated 
      4 c  Shredded Cheddar cheese 
      2 c  Fresh or frozen corn kernels 
      1 c  Milk 
      2    Fresh jalapeno peppers 
           - seeds & membranes removed 
           - and minced,   -=OR=- 
           - Use pickled jalapenos that 
           - have been rinsed 
           - and prepared the same way 
      1 ts Salt; or to taste 
           Freshly ground black pepper 
      6 c  Purchased or homemade salsa, 
           - warmed 
  
  PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware 
  casserole dish. Make an incision along the length of each bell pepper and 
  remove the stem, seeds and membranes, keeping the peppers whole. Fill a 
  medium-size saucepan or skillet halfway with water and bring it to a boil. 
  Add the peppers, let the water return to a boil and cook until the peppers 
  are just softened, about 3 minutes. Remove and blot them very dry with 
  paper towels. Let them cool completely and then line the bottom of the 
  casserole with them. Separate the eggs into 2 large bowls. Beat the yolks 
  until smooth, then stir in the cheese, corn, milk, jalapeno peppers and 
  salt and black pepper. Whisk the whites until soft peaks form, then fold 
  them into the yolk mixture, gently stirring just until almost blended. 
  Scrape the mixture into the prepared dish and transfer it to the middle 
  rack of the preheated oven. Bake just until the eggs are puffy and the top 
  is lightly browned, about 7 minutes. Reduce the heat to 325F and continue 
  cooking until the eggs are baked through but not dry, 22 to 25 minutes. 
  Test by inserting a knife into the center. It should come out almost clean. 
  Remove the pan and let it sit for a few minutes before cutting the 
  casserole into 12 rectangles. Serve each portion with some salsa spooned on 
  top.