1 (7 oz.) can whole green chiles, drained
3 oz. Monterey Jack cheese, thinly sliced
1 c. shredded cheddar cheese
1/2 tsp. paprika
1 1/4 c. milk
1/4 c. all-purpose flour
5 eggs
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1/8 tsp. pepper

MICROWAVE: Place chilies on paper towels. Cut lengthwise slit in each chili. Remove seeds. Cut Monterey Jack cheese to fit inside each green chili. Arrange stuffed chilies in 9-inch round baking dish. Top with cheddar cheese. Sprinkle with paprika; set aside.

Blend milk and flour. Mix in eggs, salt, hot pepper sauce and pepper; beat well. Microwave at high for 3-5 minutes or until mixture is hot and begins to set around edges, beating with whisk after every minute. Pour over stuffed chilies. Cover with plastic wrap.

Place dish on saucer in microwave oven. Microwave at 50% for 15-22 minutes or until no uncooked egg mixture remains on the bottom, rotating dish twice. Let stand, covered for 6-8 minutes.

SALSA:

2 med. tomatoes, seeded and coarsely chopped
1 sm. onion, cut into 4 pieces
3 tbsp. canned diced green chilies, drained
4 tsp. vinegar
1 tbsp. finely chopped fresh cilantro leaves
1 tsp. salt