Chilies Rellenos

This is in Joanie's handwriting. It is a little different than the previous Chilies Rellenos in that it has no meat but uses eggs.

Serves 6-8
350 Degree oven

1 can - 1 lb, 10 oz whole green chilies or 18 chilies
1 lb. Monterey Jack cheese, cut in strips 1" wide, 3" long, 1/4 " thick
1/2 lb. cheddar cheese, grated
5 large eggs
1/4 cup flour
1 1/4 cup milk
1/2 tsp salt and pepper to taste
Tabasco sauce and paprika to taste

• Rinse seeds from chilies with cold water.
• Spread single layer on paper towel to drain. Pat dry
• Slip jack cheese strip into each chili. Arrange half of stuffed chilies in well greased 7 x 13 baking dish.
• Sprinkle with half of cheddar cheese and paprika
• Repeat layers
• Beat eggs. Gradually add flour, beat until smooth.
• Add milk, salt, pepper, and Tabasco. Beat thoroughly.
• Pour carefully over peppers.
• Bake uncovered at 350 degrees about 45 minutes or until knife inserted between chilies comes out clean.