4 (4 oz.) cans whole Ortega peppers (seeds removed)
1 lb. strong Cheddar cheese, grated
1/2 lb. Jack cheese, grated
4 eggs
2 tbsp. flour
1/2 tsp. salt
13 oz. evaporated milk
1 (8 oz.) can tomato sauce

Layer 1/2 of whole peppers in 9 x 13 inch pan that has been greased. Cover with grated cheese.

Combine eggs, flour, salt and milk. Pour over cheese. Top with remaining 1/2 of peppers. Bake at 375 degrees for 40 minutes. Pour on tomato sauce over top. Bake 5 minutes more. Cool 10 minutes before cutting. Serve with rice and beans and tossed green salad.