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1
Preheat oven to 350 F.
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2
Spread the chilies on paper towels to drain.
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3
Take extra paper towels and blot the top of the peppers.
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4
Count your chilies, and then cut the Monterey jack cheese into hunks cutting the short way of the cheese brick, so that you have an even number of each.
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5
In most cases, the chilies have been pre-sliced but if not, cut down one side of each chile (cut lengthwise and dont cut the other sideyou just want to be able to open it up).
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6
Or you can just slip the cheese into the un-cut chile.
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7
Dont worry about the seeds unless you are using the hot chilies and you dont want to set fire to your mouth.
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8
If thats the case, remove the seeds.
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9
Slip a strip of Monterey jack cheese into each chile (fold them closed if you cut them) and lay them side-by-side in a greased 9x13 baking dish.
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10
Sprinkle the drained hominy over the chilies.
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11
Sprinkle the shredded cheese over the hominy.
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12
In a medium size bowl, beat the eggs, then add the flour.
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13
Beat together until smooth.
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14
Add the milk, salt, pepper, and hot sauce.
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15
Beat thoroughly and pour the egg mixture over the chilies.
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16
Bake, uncovered, for 45 minutes or until a knife inserted into casserole comes out clean.
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17
Serve garnished with the parsley with a dollop of sour cream, salsa, and tortilla chips on the side!
