Chile Relleno Casserole

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SF Gate


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1 cup yellow cornmeal

1 cup water

1 cup milk

1/2 teaspoon salt

1 1/2 cups half-and-half

4 eggs

3 (7-ounce) cans whole green chiles

10 ounces grated Monterey Jack cheese (about 4 cups)

10 ounces grated extra-sharp cheddar cheese (about 4 cups)

12 ounces tomato sauce (1 1/2 8-ounce cans)

1 teaspoon hot red pepper flakes (optional)

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