8 oz. Jack cheese, cut in 12 strips
2 cans (2 oz. each) whole peeled chiles
8 eggs
2/3 c. milk
1 c. flour
1 tsp. baking powder
1 c. Cheddar cheese
Salsa

Put cheese strips in chiles and arrange on a greased 8x13 pan.

Beat eggs, milk, flour and baking powder until smooth. Pour evenly over chiles. Sprinkle with Cheddar cheese.