10 whole green chilies, peeled
1/2 lb. Monterey Jack cheese, cut into 10 slices
1 c. Cheddar cheese, grated
3 eggs
1/4 c. (scant) flour
3/4 c. milk
1/4 tsp. salt
Black pepper to taste
Tomatoes & green chilies

Leave a few seeds in chilies for flavor. Pat chilies dry. Slip a strip of Monterey Jack cheese in each chili. Lay side by side in greased 9 x 13 inch dish. Sprinkle with Cheddar cheese. Beat eggs. Add flour, beat until smooth. Add milk, salt and black pepper. Beat. Carefully pour egg mixture over chilies. Bake at 350 degrees uncovered 45 minutes or until knife comes out clean. Cover with green chilies and tomatoes.