2 (4 oz.) cans whole chilies
1 lb. Monterey Jack, shredded or cut in thin strips
1 c. shredded sharp cheese
Salsa
1 1/2 c. milk
3 eggs
3/4 c. Bisquick

Heat oven to 375 degrees. Grease a shallow 1 1/2 quart dish. Stuff chilies with Jack. Arrange side by side in prepared dish. Mix last 3 ingredients in blender or with mixer. Pour over chilies. Sprinkle with cheddar. Bake 30 minutes or until puffed, firm and lightly browned around edges. Spoon on salt. Serve immediately.