- 8 oz (224 grm). jack cheese, grated
- 8 oz (224 grm) chedder cheese, grated
- 1 7 oz (196 grm). can ortega chiles
- 1 13 oz (364 grm). can evaporated milk
- 2 eggs
- 2 tbsp (30 ml) flour
- Wash chiles and remove seeds, line greased casserole with half of the chiles.
- Cover with jack cheese and rest of the chiles.
- Mix eggs, milk and flour--pour over chiles.
- Top with chedder cheese.
- Bake at 350 degrees (175 C.) for 1/2 hour.
- Cool 5 minutes before cutting.
- Can be reheated or frozen.