Chiles Rellenos Casserole - cooking recipe

Ingredients

1 c. half and half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole chiles
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
1 (8 oz.) can tomato sauce

Preparation

Beat half and half with eggs and flour until smooth.
Split open chiles, rinse out seeds and drain on paper towels.
Mix cheeses.
Reserve 1/2 cup cheese for topping.
Make alternate layers of remaining cheese, chiles and egg mixture in a deep 1 1/2 to 2-quart baking dish.
Pour tomato sauce over top and sprinkle with reserved cheese.
Bake at 375\u00b0 for 1 hour, or until cooked in center.
Makes 4 servings.
Serve with salad and tortilla chips and refried beans.
Good!