5 (4.5 oz.) cans whole green chilies
1 to 1 1/2 lb. Colby Jack cheese, shredded, or a mixture of Colby and Monterey Jack cheese
2 eggs
2/3 c. flour
1 1/2 c. milk

Preheat oven to 350 degrees. Alternate layers of chilies (these must be split open to lay flat) and shredded cheese. Mix eggs, flour and milk until smooth. Pour mixture over chilies and cheese. Bake for 40-50 minutes until slightly raised and brown on top.

CORNBREAD:

Sift together cornmeal, flour, sugar, baking powder and salt in bowl. Add egg, milk and shortening. Beat until smooth. Turn into greased 8-inch square pan. Bake at 425 degrees for 20-25 minutes.