4 (4 oz.) cans whole green chiles
1 lb. grated Monterey Jack cheese
1 (15 oz.) can evaporated milk
1 (15 oz.) jar Picante sauce
1 lb. grated Sharp Cheddar cheese
4 eggs, separated
2 tbsp. flour

Split chiles and remove any seeds. Layer 2 cans chiles and sharp cheese then remaining 2 cans chiles and Monterey Jack cheese in large casserole dish. Set aside.

Mix egg yolks, flour and evaporated milk in mixing bowl. Beat an egg white until fluffy. Fold egg yolk mixture into egg whites and pour over casserole.

Bake at 425 degrees for 45 minutes. Remove from oven and pour Picante sauce over casserole. Put back into oven approximately 10 to 15 minutes or until bubbly.