4 cans whole chili rellenos (El Paso)
1 lb. grated sharp Cheddar cheese
1 lb. grated Monterey Jack cheese
4 eggs
1 lg. can Pet milk
1 tsp. flour
1/2 tsp. salt

Split chilies, wash, drain. Place on paper towels. Spread 1/2 in greased 9x13 inch baking dish. Cover with 1 lb. grated sharp Cheddar cheese. Spread other 1/2 chilies on top. Top with 1 lb. grated Monterey Jack cheese. Mix 4 beaten eggs, Pet milk, flour and salt. Pour over chilies. Bake at 350 degrees for 35 minutes.