2 lg. cans Ortega peppers
1 lg. can salsa
1 lb. grated Jack cheese
1 lb. grated sharp Cheddar cheese
5 eggs
1 sm. can evaporated milk
1 tbsp. cornstarch

Rinse and seed peppers. Drain on paper towels (open flat). Spray 9 x 13 inch pan with Pam. Layer peppers, enough cheese to cover peppers. Spoon about 1/3 can salsa over. Continue layering to about 1/8 from top of casserole dish. Mix eggs, milk and cornstarch. Pour over top of all. Bake at 350 degrees about 40 minutes or until brown and set. Serves 8