1 c. half & half or canned milk (skimmed canned milk ok)
2 eggs
1/3 c. flour
3 whole green chilies (4 oz.) or more if desired
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp Cheddar cheese, grated
1 can (8 oz.) Spanish style tomato sauce or green chili salsa

1. Beat milk with eggs and flour until smooth.

2. Split open chilies; rinse out seeds and drain.

3. Mix cloves together and reserve 1/2 cup for topping.

4. Make alternate layers of cheese, chilies and egg mixture in deep 1 1/2 quart casserole.

5. Pour tomato sauce over top and sprinkle with reserved cheese.

6. Bake 1 hour or until center is done. Serve with hot corn bread or tortillas and a green salad. Serves 6-8.