1 can (1 lb. 10 oz.) whole green chilis (not hot ones)
1 lb. Monterey Jack cheese, cut in strips 1" wide, 3" length, 1/4" thick
1/2 lb. Cheddar cheese, grated
1/2 tsp. salt
Black pepper to taste
Liquid red pepper to taste
5 lg. eggs
1/4 c. flour
1 1/4 c. milk
Paprika

Grease shallow baking dish (7 x 13 inch). Preheat oven to 350 degrees. Carefully rinse seeds from chilis with cold water. Layer chilis in paper towel to dry. Carefully slip a strip of Monterey Jack cheese into each chili. Beat eggs. Gradually add flour, beating until smooth. Add milk, salt, black pepper and red pepper. Beat thoroughly.

Arrange 1/2 of stuffed chilis in baking dish. Sprinkle with 1/2 of the Cheddar cheese and paprika. Repeat layers ending with cheese. Pour egg mixture over all. Bake uncovered in oven about 45 minutes or until knife inserted between chilis comes out clean. 6-8 servings.