Chili Relleno

This is my mom's chile relleno casserole dish.  It's perfect for dinner, lunch, or bruch.

1 cup half and half

2 eggs

1/3 cup flour

3 ( 4 ounce ) cans whole green chiles

1/2 pound Monterey Jack cheese, grated

1/2 pound sharp cheddar cheese, grated

`1 ( 8 ounce ) can tomato sauce

Beat  half and half with eggs and flour until smooth.   Split open chiles, rinse out

seeds, and drain on paper towels.   Mix cheese and reserve 1/2 cup for topping.   Make

alternate layers of remaining cheese, chiles and egg mixture in deep 1 1/2 quart

casserole dish.   Pour tomato sauce over the top and sprinkle with reserved cheese.

Bake in 375* oven one hour until cooed in center.   Serves 4

Changes I made....I used whole milk instead of half and half.  Afterall I have it on hand due to the pickle.  I also pour enchilada sauce on the top instead of tomatoe sauce.

This dish is a crowd pleaser for sure.   Next time I am going to maybe add more chili's and do more like three or four layers - this time I only did 2.

Ole!