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Chili Rellano Casserole
1 cup half & half
2 eggs
1/3 cup flour
2 7 oz. cans whole or diced green chilies
1/2 pound Mexican Cheese
( or 1/2 pound Monterey Jack Cheese & 1/2 pound cheddar) all grated
1/2 cup of your favorite salsa (mild or hot)

Lightly oil bottom of 1.5 qt (8x8) casserole dish (Pam spray can
be used instead of oil)

Drain Chilies, if using the whole make sure you rinse away the
seeds, and dry on paper towel Grate and mix cheeses, reserving
1/2 cup for top.

Make alternate layers, beginning with cheese, then lay the
chilies flat over the cheese & pour half of egg mixture over
all.

Repeat for second layer.

Pour salsa over top and rest of cheese over top.

Bake 1 hour at 375°, or until firm at center.

Let sit 5-10 min. before serving

Serves 4