4 (7 oz.) cans whole mild green chilies
1 lb. Monterey Jack cheese
5 eggs
1 1/4 c. milk
1/2 tsp. salt
Dash black pepper
1 lb. Cheddar cheese
1/4 c. flour

3 quart casserole. Split chilies lengthwise on one side, remove seeds and drain. Slice Monterey Jack cheese into 1/4 inch thick slices and place inside chilies. Place stuffed chilies in an ungreased 3 quart baking dish or pan.

Mix eggs, milk, flour, salt and pepper well and pour over chilies. Sprinkle top with grated Cheddar cheese and bake uncovered at 350 degrees for 45 minutes. Serves 8.