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

Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4 inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3-quart baking dish.

Mix eggs, milk, flour, salt, and pepper well, and pour over chiles. Sprinkle top with Cheddar. Bake uncovered at 350 degrees for 45 minutes.