Chili Rellenos - cooking recipe

Ingredients

8 oz. shredded Cheddar cheese
8 oz. shredded Monterey Jack cheese
3 small cans whole Ortega chilies or fresh boiled chili peppers
1 large can evaporated milk
3 eggs
1 tsp. flour

Preparation

Open the chilies and layer half of them in the bottom of a casserole dish.
Cover with half of the Cheddar, then half the Jack.
Spread the second half of the chilies in a layer over the cheese, then cover with remaining cheeses.