3 (3 oz.) cans whole green chilies
1 bar Monterey Jack cheese, cut into lg. chunks
4 eggs
2/3 c. milk
1 c. flour
1 tsp. baking powder
1 c. grated cheddar cheese

Grease a 2 1/2-quart casserole. Starting with chilies, alternate layers of chilies and Monterey Jack cheese in the casserole. In a separate bowl, beat eggs until thick and foamy. Add the milk, flour, baking powder and beat until smooth.

Pour batter over chilies, evenly moistening all surfaces. Sprinkle with the cheddar cheese. Bake uncovered at 375 degrees for about 1 hour, until contents of dish are puffed and evenly brown on top. Serves 4-6. A nice lunch or light supper with a green salad and crusty garlic bread.