1 c. 1/2 and 1/2 cream
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chiles
1/2 lb. grated Monterey Jack cheese
1/2 lb. grated cheddar cheese
2 tomatoes, sliced

Beat half and half with eggs and flour until smooth. Split open chiles; rinse out seeds and drain on paper towels. Mix cheeses; reserve 1/2 cup cheese for topping.

Make alternate layers of remaining cheese, chiles, and egg mixture in deep 1 1/2-quart casserole dish. Arrange sliced tomatoes on top and sprinkle with 1/2 cup cheese. Bake at 350 degrees for 1 1/4 hours or until cooked in center. Makes 4 servings.