3 (4 oz.) cans whole green chilies
1 (10 oz.) sharp Cheddar cheese, sliced, not grated
1 tsp. salt
1/2 c. flour
2 eggs
2 c. milk

Wash and deseed chilies and dry on paper towel. Butter 8 x 8 inch dish and layer chilies and cheese.

Beat eggs slightly and add flour, salt and beat until smooth. Add milk and pour all of this mixture over chilies and cheese. Bake at 350 degrees for 45 minutes until custard set and golden brown.