Chili Relleno Torta                 

Ingredients:
1/2 lb Cheddar; grated
1/2 lb Monterey Jack; grated
5 Eggs
1/3 c Flour, all-purpose
1 2/3 c Half-and-half
4 oz Green chilies, diced; drained
1/4 c Picante sauce

Method:
Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10" 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 the center is set.