1/2 to 3/4 c. colby cheese
1/2 to 3/4 c. Monterey jack cheese
8-9 eggs
1 lg. or 2 sm. cans whole green chile peppers (not jalapeno peppers or chopped ones)
1 (10 oz.) can green chilies and tomatoes

Grease the bottom and sides oblong or rectangular casserole or Pyrex dish, not the real long loaf pan type.

Rinse chilies (open them up to get any seeds out) and place shiny side up in the pan covering the bottom of it. Grate the cheese and mix the two types together before sprinkling a generous layer of it onto the peppers.

Then, dribble the can of green chilies and tomatoes all over the cheese smoothing it all over the surface to make sure that all of it is evenly distributed.

Then beat eggs and pour them all over the top of mixture. Bake uncovered at 350 degrees for about 1 1/2 hours. When done, stick a knife all of the way down in it to make sure that it is solidified.