1 lg. (27 oz.) can whole Ortega chilies
1/2 lb. grated Jack cheese
4 eggs
1 tsp. salt
2 tbsp. flour
1 lg. (13 oz.) can canned milk

Wash chilies carefully under cold running water to remove the seeds and pulp and place on paper towel to drain. Beat eggs, flour, salt and milk together. Arrange alternating layers of cheese and chilies. (2 layers each are enough) in a 9 x 2 x 12 inch pan. Pour the egg and milk mixture over the top. Bake at 350 degrees for 45 minutes to 1 hour or until the egg mixture looks set and not runny. Serves 8.