4 (4o z.) can peeled green chilies
1 c. grated sharp Cheddar cheese
2 c. milk
1 egg
1/2 c. flour
Dash of salt

Split and remove seeds from chilies, rinse and drain well. Fill chilies with cheese and roll up. Place in greased 1 1/2 quart oblong dish. Blend milk, egg, flour and salt. Stir until smooth. Pour batter over chilies. Bake uncovered at 350 degrees for 30-35 minutes. 6 servings.