Preheat oven to 375. Grease a 10-inch deep-dish pie plate.
In a medium bowl, whisk eggs and milk. Add flour and baking powder; whisk until well blended. Stir in 1/2 cup shredded cheddar cheese. set aside.
Stuff chilies with Monterey Jack cheese sticks. Arrange in pie plate. Pour egg mixture over. Arrange tomato slices, overlapping slightly, around outer edge of pie plate. Sprinkle tomatoes with remaining 1/2 cup Cheddar cheese.
Bake for 30 to 35 minutes until a knife inserted in center comes out clean. Cool at least 10 minutes before cutting into wedges.
Serve hot or warm. Garnish with small whole chili peppers if desired.
This serves six as an entre, or more as part of a buffet or brunch.
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