27 oz can roasted whole green chiles
1 lb cheddar or monterrey jack cheese cut into 1 oz wedges
1/2 lb cheddar or monterrey jack cheese shredded
6 eggs
1/4 cup flour
2-3 handfuls of tortilla chips crumbled
Prepare 2 quiche or pie pans (or 1 9x13" baking dish) by greasing lightly or spraying with nonstick spray.
Sprinkle enough chip crumbs to cover bottom of dish, about half the chips.
Thoroughly blend eggs eggs and flour. Pour a thin layer over the chips on bottom of baking dishes saving more than half of eggs for topping.
Take chiles and stuff each one with a wedges of cheese and place in a single layer in the baking dish. If the chiles are in pieces not large enough to stuff or if you are pressed for time, spread out half the chiles in a single layer in the baking dish and layer cheese evenly over them. Top with the remaining chiles in another layer.
Cover the chiles with the remaining egg mixture. Mix the remaining crumbled chips with the shredded cheese and sprinkle over the top.
Bake at 375°F until cheese is melted and slightly browned, about 30 minutes.
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