1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 c. canned evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 can Mexican tomatoes with chilies

Preheat oven to 325 degrees. In a large bowl, combine cheeses, turn into a well buttered shallow 2 quart casserole. Beat egg whites to stiff peaks. Combine egg yolks, milk, flour, salt and pepper and mix well. Fold whites into yolks. Pour over cheeses using fork to ooze through. Bake 30 minutes, then pour tomatoes over and bake 30 minutes longer or until a knife inserted in the center comes out clean.