1 (4 oz.) can green chilies, rinsed, drained, cut into strips
6 oz. Monterey Jack cheese, shredded
1 c. sour cream
3 eggs
Salt & pepper
Salsa

Preheat oven to 350 degrees. Grease one 9 x 9-inch baking dish. Arrange chili strips in baking dish. Beat sour cream and eggs to blend in small bowl. Season with salt and pepper. Pour into baking dish. Bake until custard is firm in center, about 25 minutes. Serve with salsa. 4 servings.