1 c. Half and Half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chilies (Ortega)
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp Cheddar cheese, grated
1 (8 oz.) can tomato sauce (if desired)

(We like lots of cheese, so I use more than 1/2 pound each).

Beat Half and Half with eggs and flour until smooth. Split open chilies rinse out seeds and drain on paper towels. Mix cheeses. Reserve 1/2 cup (I use more than 1/2 cup) for topping.

Make alternate layers of remaining cheese, chilies and egg mixture in DEEP 1 1/2 quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in 350 degree oven or until cooked in center. Makes 4 servings.