Chili Relleno Bake

Ingredients: 1 cup half-and-half 4 eggs 1/3 cup flour 2 (4 oz) cans whole green chiles 1/2 pound shredded monterey jack cheese 1/2 pound sharp cheddar cheese 1 (8 oz) can tomato sauce 1/2 pound crumbled cooked pork sausage, drained (optional)

Directions: Preheat the oven to 375°F. Beat the eggs and then add the half-and-half mixing well. Then add in the flour and whisk smooth. Grease a 9 inch square baking pan with non-stick spray. Open the two cans of whole chiles and drain them. making sure to remove any seeds that may still be inside. Layer the chiles in the bottom of the pan and then the layer of sausage if you wish. Pour the egg mixture over the top. Layer the cheeses on top and then drizzle with tomato sauce. Bake for 45-60 minutes until the eggs are done. Serve hot with salsa or hot sauce on the side. This dish is great for a brunch entree or when you want an egg dish for dinner. This dish serves 2-3, but I have found you can just add a few eggs for each additional person you're feeding. Or double it for more than 6.

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