Chili Rellenos - Fireman Special

I got this recipe from our friend on the Phoenix Fire department he makes for all the guys. Not my healthiest recipe but so good.

1-2 pounds (1/2Jack 1/2 Cheddar) Blocks Cheese (depending on size of pan)
Dont mash it down

Whole green chili's(1 can) save one chili to dice up for sauce

1 can of can milk
4-6 eggs(depending on size of pan) I used 4 in the pan I made
flour 3 heaping tablespoons

Sauce:
Juice from green chilis (not all, just to taste)
El Pato yellow can salsa
Add a little Pace salsa (or your favorite salsa)
1/4-1/2 cup honey--depending on your taste.
left over chili's diced up

Grate and layter cheese in bottom of casserole pan 1/2 full.
Open chilies and put them on top of the cheese
Layer cheese on top of chili to the top of the pan
Don't press the cheese down to leave room for egg misture to flow through

Mix can milk, eggs and flour together, then pour evenly over the top of the cheese and let it flow through to the bottom of pan.

Bake at 350° for 1 hour or until golden brown, take pan our of oven adn add sauce evely over the top of the cheese. Don't add too much. Return to oven for 15 min.