1 lg. can whole, green chili peppers or 3 (4 oz.) cans
2 c. grated Jack or Cheddar cheese
8 eggs
1 tbsp. flour

To make sauce: 1 can water 1 tbsp. minced dry onion 1/2 tsp. garlic salt 1 tbsp. chili powder

Combine in saucepan and simmer for 5 minutes. For the casserole: Open chilies lengthwise and remove seeds. Lay peppers flat on bottom of 9 x 12 inch pan. Sprinkle layer of cheese over peppers, then a layer with more peppers and more cheese until all have been used. Beat eggs. Add flour to eggs and mix well. Pour egg mix over chili peppers and cheese and bake for 35 minutes, until golden. Pour sauce over casserole and bake for 5 more minutes.