You should use 2 4-oz cans of the green chiles and drain each can before using. * There should be about 1 cup of the shredded Monterey Jack Cheese. Heat the oven to 180ºC . Generously grease a 23 cm pie plate 3 cm deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting.