Chile Rellano Casserole

From my Mother-in-Law, this is my “most requested” recipe. It is very satisfying and there are never left-overs. Serves 4 for dinner - easily doubled. Can be made early in the day and baked later. If you are cooking for a vegetarian, this will be a hit. Serve with warm tortillas and a salad. (Substitute 3 Tablespoons of matzo cake meal for the flour during Passover.)

1 cup half & half
2 eggs
1/3 cup flour
Two 7 oz. cans whole green chilies
½ pound Monterey Jack cheese, grated
½ pound Cheddar cheese, grated
½ cup of your favorite salsa (mild or hot)

Lightly oil bottom of 1.5 quart (8"x8") casserole dish. Beat half & half with eggs and flour 'til smooth. Slit open chilies, rinse away seeds and drain on paper toweling. Grate and mix cheeses, reserving 1/2 cup for top. Make alternate layers, beginning with cheese, then lay the chilies flat over the cheese and pour half of egg mixture over all. Repeat for second layer. Pour salsa over top, reserved cheese over all. Bake for 1 hour at 375°, or until firm at center. Let sit 5-10 minutes before serving.
 
Serves 4.

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