6 (4 oz.) can whole green chilies, drained, seeded, and flattened or use chopped green chilies
1 lb. sharp Cheddar cheese, shredded
1 lb. Monterey Jack cheese, shredded
1 (5 1/2 oz.) can evaporated milk
2 lg. eggs, separated
3 tbsp. flour
1/8 tsp. cream of tartar
Salt and/or pepper to taste
Butter

Generously butter a 13 x 9 x 2 inch baking dish. Cover the bottom of dish with green chilies; spread all of cheese over chilies; set aside.

In a large bowl, slightly beat egg yolks; add evaporated milk and mix well. Whisk in flour and salt and pepper to taste. In another bowl, beat egg whites with cream of tartar until whites hold stiff peaks. Fold into milk mixture. Pour over the cheese and bake in 325 degree oven for 45 minutes or until puffed and brown. Serves 8 to 10.