18 whole mild green chilies, stuffed with
1 lb. Monterey Jack cheese (strips 1/2 inch wide, 1/4 inch thick, 3 inches long)
1/2 lb. cheddar cheese, grated

In blender, combine: 1/4 c. flour 1 1/4 c. milk 1/2 tsp. salt Pepper, dash of Tabasco sauce and paprika to taste

Place the stuffed chilies in a casserole dish and pour the liquid mixture over them. Cover with grated cheese. Bake for 45 minutes at 350 degrees or until firm.