4 (7 oz.) cans whole, mild green chiles
1 lb. Monterey Jack cheese
5 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tsp. salt
Dash of black pepper
4 c. grated mild cheddar cheese (1 lb.)

Slit chiles lengthwise on one side. Remove seeds and slice Monterey Jack cheese into 1/4 inch thick slices. Place inside chiles. Place stuffed chiles in an ungreased quart baking dish. Mix eggs, milk, flour, salt and pepper and pour over chiles. Sprinkle top with grated cheese. Bake uncovered at 350 degrees for 45 minutes. 8 servings.