1 can (27 oz.) whole peeled, mild green chilies (El Paso)
1 lb. Monterey Jack cheese, sliced or grated
4 c. grated cheddar cheese
5 eggs
1/4 c. flour
1 1/4 c. milk
1/2 tsp. salt
1/2 tbsp. cumin
4 tbsp. minced jalapeno peppers

Clean seeds from chilies. Lightly grease a 3 quart casserole. Alternate layers of chilies and Monterey Jack cheese starting with chilies. Mix eggs, flour, milk, salt and cumin and pour over Monterey Jack and chilies. Spread grated cheddar cheese evenly over the top. Bake in a 350 degree oven for 45 minutes.