Green Chile Casserole
- 1 cup half and half
- 2 eggs
- 1/3 cup flour
- 4 ounce can whole green chilies diced
- 1/2 pound pepper jack cheese
- 1/2 pound sharp cheddar cheese
- 8 ounce can tomato sauce
- 1/2 cup white onion
- 1 can chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon vinegar
How to make it
Beat half and half with eggs and flour until smooth.
Slit open chilies and rinse seeds then drain on paper towels.
Mix cheeses reserving half for topping.
Make alternate layers of remaining cheese, chilies and egg mixture in deep casserole.
Combine tomato sauce, onion, broth, sugar, salt, pepper and vinegar.
Pour half on bottom of casserole and half on top of chili, egg and cheese mixture.
Bake for 1 hour at 375.