1 (4 ounce) can sliced jalapenos
3/4 cup margarine, melted
1 (4 ounce) can chopped green chile peppers
2 eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 drops celery seed
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon ground black pepper
3/4 cup chopped pimento
1 cup shredded mozzarella cheese
4 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Line 9-inch pie pan with foil.
Spread margarine, peppers and eggs in pan. Heat margarine, cool, and add flour teaspoon baking powder and salt. Mix together with tongs, until batter reaches a 1/4 to 1/2 inch thickness. Spread over hot mixture in piping significantly larger than two inches from edge of pan. Place cheese in center of thickest portion of bowl.
Pour half and half cream over jalapeno mixture. Mix in butter, then milk.
Bake 45 minutes in the preheated oven or until knife inserted into center of dough comes out clean. Serve warm or cold.