Beat eggs. Add flour, salt, milk and cheese. Rinse chilies and remove seeds. Place chilies in a greased baking dish. Pour egg mixture over chilies and bake at 350 degrees – 40 minutes or until brown.
For the amount made for the Mexican lunch, I used 12 – 4 oz cans of chilies and tripled the other ingredients. There are only three chilies per can.
Originally Submitted
1/11/2011
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