18 whole green chilies
1 lb. Monterey Jack cheese cut in strips, 1" wide, 3" long, 1/4" thick
1/2 lb. Cheddar cheese, grated
5 lg. eggs
1/4 c. flour
1 1/4 c. (1 can) evaporated milk
1/2 tsp. salt & some pepper
Few drops Tabasco (liquid red pepper)

1. Rinse seeds from chiles and pat dry with paper towel.

2. Stuff chiles with Monterey Jack cheese and lay in a greased

9 x 13 inch pan.

3. Using a hand beater, beat eggs. Gradually add flour and beat until smooth.

4. Add to rest of ingredients and pour over chiles.

5. Sprinkle top with Cheddar cheese. Bake uncovered at 350 degrees for about 45 minutes. 6-8 servings.