Chili Rellenos - cooking recipe

Ingredients

1 c. half and half (canned skim milk)
2 eggs
1/3 c. flour
3+ cans whole green chilies
1/2 lb. Jack cheese
1/2 lb. Cheddar (sharp)
1/2 can (8 oz.) tomato sauce
1/2 can El Paso sauce

Preparation

Beat eggs, half and half and flour until smooth.
Split and rinse chilies (drain).
Mix cheeses; save 1/2 cup for top. Alternate layers in 1 1/2-quart casserole.
Pour tomato sauce over top.
Bake at 375\u00b0 for 1 hour, 325\u00b0 for 1 1/2 hours or 350\u00b0 for 1 1/4 hours.