1 c. half & half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chiles or diced chiles
1/2 lb. Jack cheese
1/2 lb. Cheddar cheese
1 (8 oz.) can tomato sauce

Beat half & half with eggs and flour until smooth. Split open chiles. Rinse out seeds and drain on paper towels. Mix cheese, 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 top and sprinkle with reserved cheese. Bake at 350 degrees for 1 1/2 hours or until cooked in center. Makes 4 servings.