5 cans whole green chile peppers
28 oz. grated Monterey Jack cheese
1 can Pet evaporated milk
5 beaten eggs
2 tbsp. flour
Salt and pepper

Layer 2 1/2 cans of split chiles on the bottom of a 13x9 pan. Sprinkle half the cheese on top of chiles. Repeat with the other half of chiles and cheese.

Mix the 5 beaten eggs together with the milk, flour, salt and pepper. Pour the egg mixture on top of the layered chiles and cheese.

Bake 20-30 minutes at 350 degrees. Let sit 10 minutes before cutting. Serve with sausage and salad.