8 oz. canned whole chilies (mild)
1 (13 oz.) can evaporated milk
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Cheddar cheese, grated
5 eggs, separated
3 tbsp. flour

Remove seeds from chilies. Cut in half, cover bottom of 10 x 10 baking dish with chilies. Put the grated Monterey Jack cheese, then the Cheddar cheese on top. Whip egg whites until stiff. Mix evaporated milk, flour and egg yolks. Fold in egg whites. Pour mixture over all. Bake at 350 degrees for 35 to 45 minutes, or until brown.