• The first step is getting the peppers ready. Method 1: Place the peppers on a cookie sheet and broil on high for 15-20 minutes turning them every 3-5 minutes. Method 2: Roast the peppers directly on a gas stove burner turning every 2-3 minutes.
• Once the peppers are very blistered, place them in a large plastic bag (freezer bag) and let them "steam" for a few minutes. At this point preheat your oven to 350 degrees.
• Carefully peel the thin skin layer on the peppers.
• Cut the stems off the peppers an de-seed the peppers (don't leave any seeds behind and take extra precaution by using gloves). Cut the peppers into large strips. Set the peppers aside once this step is done.
• In a large bowl, whisk 12 eggs.
• Add the half & half or water to the bowl and whisk some more.
• Season with garlic powder, salt and pepper.
• Grease a large casserole dish and throw in egg mixture.
• Carefully place the pepper slices in the dish.

OPTIONAL:

• Add 1/2 cup of cheese to the mixture now. At the half-way mark, add the rest of the cheese (1/2 cup).
• Bake in a 350 degree oven for 40 to 50 minutes or until the eggs are firm.
• While the dish is baking, make salsa.

FOR THE SALSA:

• Line a pan with aluminum foil, place the tomatoes and unpeeled garlic pieces on the foil lined pan. Roast over medium heat.
• Once the tomatoes and garlic are roasted to your liking, blend the tomatoes with the garlic, cumin, garlic powder, salt and pepper.
• Strain the salsa to discard the tomato peel (trust me).
• Cut the casserole into 8 pieces (more or less if you would like) and top the slice with salsa and cilantro.