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CHILI RELLENO TORTE 
1/2 lb. cheddar cheese, grated
1/2 lb. Monterey Jack, grated
5 eggs
1/3 c. all-purpose flour
1 2/3 c. half & half
1 can (4 oz.) diced green chilies, drained
1/4 c. picante sauce

Preheat oven to 375 degrees. Mix grated cheese and spread evenly in buttered 10 inch pie plate. Beat eggs and add flour slowly. Then beat in half and half, if mixture is lumpy, strain it. Pour egg mixture over cheese in pie plate. Carefully spoon chilies over top. Spoon picante sauce over all. Bake 45 minutes until center is set.
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