3 (4 oz.) cans whole green chilies, drained or 8-12 fresh chilies, bananas peppers, or green peppers, cooked (cook in microwave 5 minutes on med. high)
1/2 lb. Monterey Jack cheese
5 lg. eggs
1/2 c. flour
1/2 c. milk

Grease a 2 quart casserole or 12 x 8 inch baking dish. Keep chilies whole and discard seeds. Slice cheese into the same number of pieces as there are chilies. Place 1 slice of cheese in middle of each whole chili. Arrange stuffed chilies in casserole.

With a wire whisk or fork, beat eggs, flour, and milk until blended. Pour egg mixture over stuffed chilies. Bake at 350 degrees for 35 minutes or until top is golden brown. Serve with sauce.

SAUCE:

2 tbsp. oil
1 (28 oz.) can tomatoes, do not drain
8 chopped chilies
1 sm. onion
1 clove garlic, minced
1 tsp. sugar
1 tsp. oregano leaves
1/4 tsp. pepper
1/2 tsp. salt

Heat oil. Add onion and garlic and cook until tender. Add chopped green chilies, tomatoes with liquid, sugar, oregano, pepper and salt. Stir to break up tomatoes. Simmer uncovered for 45 minutes and mixture has slightly thickened.