1 pound of Cheddar cheese, shredded Two 4 ounce cans of diced green chilies 1 pound of Monterey Jack cheese, shredded 4 egg whites 4 egg yolks 2/3 cup of evaporated milk (undiluted) 1 tablespoon of flour 1/2 teaspoon of salt 1/8 teaspoon of pepper 2 medium tomatoes, sliced
Preheat oven to 325ºF. Combine cheeses and chilies in a large bowl, pour mixture into a buttered 9 x 13 inch casserole. Beat egg whites until stiff peaks form. In a separate bowl, beat egg yolks, add milk, flour, salt and pepper. Mix well. Fold egg whites into yolk mixture, pour over cheeses. Gently fold the egg mixture through the cheeses with a dinner fork. Bake 30 minutes, remove from oven. Arrange sliced tomatoes around edges. Bake for 30 minutes more.
