Chile Relleno - Sally

1 cup half and half
2 eggs
1/3 cup flour
12-oz can whole green chiles
3-ounce tomato sauce
1/2 lb monterey jack cheese and 1/2 lb cheddar cheese (4 cups total)

Beat half and half with eggs and flour until smooth. Split
open chiles, rinse out seeds, drain on paper towels.
Mix cheese; save 1/2 cup cheese for topping.
In deep casserole, make alternate layers chiles, cheese,
egg mixture. Repeat layers; then pour tomato sauce
over top and sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375 for 1 hour.