1 lb. 11 oz. can Ortega chiles
1 1/2 lb. sharp Cheddar cheese, grated (Save 1 doz., 1" thin strips for decoration)
4 eggs
4 tbsp. flour
Salt
1 lg. can Pet milk
1 sm. can tomato sauce

Split open 1/2 of the chiles and lay open on bottom of a greased pan. Put on top of the chiles all the grated cheese. Split open the rest of the chiles and lay open on top of the cheese.

Make a batter of the eggs, flour, salt and Pet milk, then pour batter over the cheese and chiles. Bake 25-30 minutes in a moderate oven (350 degrees) until set.

Pour the small can of tomato sauce over the baked mixture, then add the cheese strips in a checker-board fashion. Bake 5 minutes longer. Serves 8-10.