Chiles Rellenos Casserole…adapted from a recipe from Desert Treasures and a post at Eat@Forums & Recipes
1 cup half and half
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon cumin
3 cans of whole green chiles, 4 ounces each
1/2 pound Monterey Jack cheese, grated
1/2 pound sharp cheddar cheese, grated
1 can tomato sauce, 8 ounces
Preheat oven to 375º. Grease 9 x 9 inch casserole dish.
Rinse chiles to remove seeds. Drain on paper towels.
Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving 1/2 cup for top. Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese.
Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.