Chile Relleno Torta

• 1/2 lb cheddar cheese, grated
• 1/2 lb monterey jack cheese, grated
• 5 eggs
• 1/3 cup flour
• 1 2/3 cups half-and-half cream
• 1 (4 ounce) can green chilies, drained (even better, substitute fresh Hatch Chile
• 1/4 cup salsa

Directions:

1. 1
   Preheat oven to 375F.
2. 2
   Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
3. 3
   Beat eggs, add flour slowly, and then beat in half and half.
4. 4
   If mixture is lumpy, strain it.
5. 5
   Pour egg mixture over cheeses in pie plate.
6. 6
   Carefully spoon chiles over the surface, then spoon salsa over all.
7. 7
   Bake about 45 minutes or until center is set.