Split chiles lengthwise and rinse to remove seeds.

Drain chiles on paper towels and pat dry.

Stuff each chile with strips of Monterey Jack cheese.

Grease an 11x7 inch baking dish.

Place half of the cheese-stuffed chiles in the prepared baking dish.

Sprinkle 1/2 cup of shredded cheddar cheese over the chiles.

Repeat layers of chiles and cheddar cheese.

In a small bowl, beat together the eggs, milk, flour, salt, pepper, and hot pepper sauce until smooth.

Pour the egg mixture evenly over the layered chiles and cheese.

Bake, uncovered, at 350 degrees F (175 degrees C) for 40-45 minutes, or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving.