1 c. half and half
2 eggs
1/3 c. flour
3 to 4 oz. cans whole green chilies
1/2 lb. grated jack cheese
1/2 lb. grated Cheddar cheese
1 (7 oz.) can green chile salsa

Beat half and half with eggs and flour until smooth. Split open chiles, rinse and remove seeds, drain on paper towels. Mix cheeses and save half for topping. Make layers of chiles stuffed with cheese. Pour batter over top. Sprinkle remaining cheese on top. Pour salsa over all. Bake at 375 degrees for 1 hour. You may use a 9 x 13 pan or deep casserole dish.