Chilies and cheese, a perfect flavor combination. This would also be a good brunch dish.
Preheat oven to 350. Lightly grease or spray a 9x13 shallow baking dish. From a 16-oz. can of mild green chilies, remove stems and lay half the chilies flat on the bottom of the dish. In a skillet, cook 1/2 lb ground pork and 1/2 lb. ground beef with 1 chopped onion and 1 clove minced garlic, until browned. Drain well and spoon over the chilies, then layer on 3 c. shredded cheddar cheese. Top with the remaining chilies. Whisk together 4 eggs, 1/4 c. flour, 1 1/2 c. milk, 1 tsp salt. Pour over the chilies, top with 1 c. shredded Monterey jack cheese, and bake for 25 minutes. Remove cover and bake for about 15 minutes, until lightly browned. Serves 6-8
