2 10-oz. cans peeled whole chili peppers, drained (Old El Paso)
1 lb. Monterey Jack cheese, grated
1/2 lb. Cheddar cheese, grated
6 eggs
1 1/4 c. milk
1/4 c. flour
1 tsp. salt (or to taste)
Pepper
Dash Tabasco

Preheat oven to 350°F.

Combine the cheeses. Gradually stir flour into milk. Add salt (more or less, to taste; this depends greatly upon how salty the cheese is).

Split chilies, reserving a 1/2-inch strip for garnish. Place split chilies in bottom of a 9x13-inch pan. Add all but 1 cup of the cheese to the milk mixture and pour over the chilies. Bake for 30 minutes.

Sprinkle top with remaining 1 cup grated cheese 10 minutes before end of baking. Bake until cheese is melted and golden along edges.