Chili Relleno Casserole


1 cup half and half cream
2 eggs
1/3 cup flour
1 pound cheese, grated, mixed (about 1/2 pound Monterey Jack and 1/2 pound mild cheddar)
2 cans (7-ounce) Ortega whole green chilies

Mix half and half, eggs and flour. Beat well until smooth. Set aside.

Rinse chilies; drain on paper towel and cut in long strips.
In a two quart casserole place layer of cheese mix, chili strips then small amount of egg mixture. Repeat layers and on last layer cover with cheese and remainder of egg mixture. Bake for 1 hour and 10 minutes or until golden brown and bubbly in a 350 oven.