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Chile Relleno Torta

* 1/2 pound cheddar cheese, grated
* 1/2 pound Monterrey jack cheese, grated
* 5 eggs
* 1/3 cup all-purpose flour
* 1 2/3 cups half and half
* 4 ounces canned diced green chiles, drained
* 1/4 cup picante sauce

Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8-10 servings.

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