Chiles Rellenos with Cheese

• 4 cans (4 ounces each) whole green chiles
• 1 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded Cheddar cheese
• 6 eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• dash ground red pepper

Rinse chile peppers and gently remove seeds. Set aside.
Combine cheeses. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a greased 12x7x2-inch baking dish. Sprinkle remaining cheese over chiles. Combine eggs and remaining ingredients, mixing well. Pour over chiles. Bake at 350° for 30 minutes, until set.
Chile Relleno Casserole serves 6.