Light ~25 coals for Dutch oven
Beat eggs, then mix in flour, milk, Tabasco, pepper and salt.
Prep chili peppers (split down side, remove seeds and fibrous veins, rinse lightly, pat dry)
Place 1 strip of Monterey Jack cheese inside each pepper, then layer on bottom of buttered 12 inch Dutch oven, or 9 x 13 inch baking pan. (Give them a little space to allow egg mixture to work it's way through.)
Take one cup of shredded cheese and sprinkle over bottom layer.
Repeat process for second layer using remaining chilis and shredded cheese.
Pour egg mixture over the top. (Note, it will not cover the top, but will swell during cooking to incorporate it.)
Bake for 45-50 minutes: 17 coals on top and 8 on bottom or 350 degree oven uncovered.
Dish will be golden brown on top and bubbling underneath when removed from oven. Allow to rest for 5-10 minutes.
Serve is up garnished with your favorite toppings such as Mexican crema, sour cream, salsa, cilantro, avocado, and queso fresco and enjoy!