4 (7 oz.) cans whole, mild green chiles
1 lb. Monterey Jack cheese
1-1/4 c. milk
1/4 c. flour
1/2 tsp. salt
Dash of black pepper
4 c. grated Mild Cheddar cheese (1 lb)
Slit chiles lengthwise on one side. Remove seeds and drain. Slice
Jack cheese into 1/4 inch thick slices and place inside chiles.
Place stuffed chiles in an ungreased 3 quart casserole.
Mix eggs, milk, flour, salt and pepper well; pour over chiles.
Sprinkle top with grated Cheddar. Bake uncovered, at 350 degrees for 45
minutes. Serves 8.
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