2 cans (4 oz.) green chiles, drained
1 lb. Monterey Jack cheese, coarsely grated
1 1b. Cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 c. canned evaporated milk, undiluted
1 Tl flour
1/2 t. salt
1/8 t. pepper
2 medium tomatoes, sliced
Preheat oven to 325 degrees. The night before remove
seeds from chiles, and dice. In a large bowl, combine
the grated cheese and green chiles. Turn into a well-
buttered, shallow 2-qt. casserole (12 x 8 x 2 inches).
In large bowl, with electric mixer at high speed, beat egg
whites just until stiff peaks form when beater is slowly
raised. In small bowl of electric mixer combine egg
yolks, milk, flour, salt and pepper; mix until well blended.
Using a rubber scraper, gently fold beaten whites into
egg-yolk mixture. Pour egg mixture over cheese
mixture in casserole, and using a fork, "ooze" it through
Bake 30 minutes. Remove from oven and arrange
sliced tomatoes, overlapping, around edge of casserole.
Bake 30 minutes longer, or until a knife inserted in
center comes out clean. Garnish with a sprinkling of
chopped green chilies.