1-28 oz. can whole green chiles, peeled, approximately 18 chiles
1 1/2 lb. Monterey Jack cheese, cut into small finger sized strips, 1 for each chile
2 cups sharp cheddar cheese, grated
1/3 cup flour
1 cup milk
salt and freshly ground black pepper to taste
hot pepper sauce to taste
Preheat oven to 350 degrees. Place chiles on a paper towel and pat dry. Place a strip of Monterey Jack cheese on each chile and lay them side-by-side in a greased 9″x13″ baking dish. Sprinkle with cheddar cheese. Beat eggs and combine with flour, beating until smooth. Add milk, salt, pepper, and hot sauce, mix well. Pour egg mixture over chiles. Bake uncovered for a bout 45 minutes or until toothpick inserted into custard comes out clean. Serve with your favorite salsa.