3 (4 oz.) cans whole green chiles, drained
1/2 lb. Monterey Jack cheese
5 lg. eggs
1/2 c. all-purpose flour
1/2 c. milk

Spray shallow 2 quart casserole dish with non-stick cooking spray. Discard seeds from chilies. Slice cheese into same number of pieces as there are chilies. Place 1 slice of cheese in middle of each whole chili. Arrange stuffed chilies in casserole dish.

In bowl, with 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 and knife inserted in center comes out clean. Makes 6 main dish servings.