2 (4 oz.) cans green chilies, drained
1 lb. Monterey Jack cheese, coarsely grated
1 lb. Cheddar cheese, coarsely grated
4 egg whites, beaten
4 egg yolks
2/3 c. canned evaporated milk, undiluted
1 tbsp. flour
1/2 tsp. each salt & pepper
2 med. tomatoes, sliced

Preheat oven to 325 degrees. Remove seeds from chilies and dice. In large bowl, combine grated cheeses and chilies. Turn into well buttered, shallow, 2-quart casserole (12 x 8 x 2 inch). In large bowl, beat egg whites until stiff. In small bowl, mix egg yolks, milk, flour, salt and pepper. Using rubber scraper gently fold beaten whites into egg yolk mixture. Pour egg mixture over cheese, chili mixture with fork "ooze" it thru cheese. Bake for 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping around edge of casserole. Bake 30 minutes longer or until knife inserted comes out clean. Can garnish with chopped chilies.