Spray a 6-quart oval slow cooker with non stick spray.
Open the cans of whole green chiles. Drain them and pat them dry.
Cut the pepper jack cheese into 1/2 inch strips. Stuff each pepper with a piece of cheese. It's ok if the peppers break a little, you may have some leftover cheese.
Add the stuffed peppers to the slow cooker.
In a medium sized bowl, add the eggs, milk, salt, pepper, baking powder and flour. Whisk until smooth.
Pour this egg mixture over the stuffed green chiles. (WAIT TO ADD THE SHREDDED CHEESE)
Place the lid on the slow cooker.
Cook on HIGH for 1 hour and 45 minutes (or until set) without opening the lid during the cooking time.
When the cooking time is done, sprinkle over the shredded cheese. Place the lid back on for 10 minutes more or until the cheese is melted.
Notes
Don't like pepper jack cheese? Monterey Jack Cheese is another great cheese that can be used for stuffing the green chiles, and you can cover the top with mild cheddar cheese.
To store the leftovers, let the casserole dish cool completely and place the leftovers in an airtight container. It will keep in the refrigerator for up to 3 days.
You can add meat to this recipe to make it more hearty. Precooked shredded chicken or ground beef make great additions. Adding chopped fresh peppers can help as well.
To use fresh peppers, you will have to roast the peppers first, remove their skins, then stuff them for this recipe.