1 7 oz. can whole green chiles
1 lb. sharp cheddar cheese grated
1/2 lb. Monterey Jack cheese grated
4 eggs
1 13 oz. can evaporated milk
salt and pepper to taste
Generous dash of hot pepper sauce
1 bunch of green onions chopped

Split chiles, cover the bottom of a baking dish. Sprinkle chiles with the cheese. In mixing bowl, mix eggs and milk, then add remaining, except green onions; mix well and pour over cheese. Top with green onions, bake at 350°F for 35 to 40 minutes or until casserole bubbles and puffs up. Casserole may be refrigerated over night before baking. Serve with hot rolls, muffins or fresh fruit.