2-3 (7 oz.) cans chili peppers, seeds removed
1 lb. grated Monterey Jack cheese
1 lb. grated cheddar cheese
4 eggs, separated
2/3 c. evaporated milk
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper

Beat egg yolks, evaporated milk, flour, salt and pepper. In another bowl beat egg whites until stiff. Fold into egg mixture. Put peppers on bottom of 9"x13" pan. Add egg yolk mixture, then cheese and barely swirl in, do not mix. Bake 1 hour at 325 degrees. Chives or green onions may be put on top the last 10 minutes, if desired.