Chiles Rellenos Casserole~

Adapted from a recipe from Desert Treasures and a post at Eat@Forums & Recipes

1 cup half and half
2 eggs
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.