2 (4 oz.) cans diced green chilies, drained
1 lb. Monterey Jack cheese, coarsely grated
1 lb. Cheddar cheese
4 egg whites
4 egg yolks
2/3 c. (sm. can) canned evaporated milk
1 tbsp. flour or cornstarch
1/2 tsp. salt
1/8 tsp. pepper
Sliced tomatoes for garnish or chili salsa

Preheat oven to 325 degrees. In large bowl, combine cheese and chilies. Turn into well-buttered shallow 3-quart casserole (8x12x2 inches) In large bowl, beat egg whites until stiff.

In large bowl, combine yolks, milk, flour, salt and pepper. Mix well. Gently fold whites into yolk mixture. Pour egg mixture over cheese in casserole and using a fork, "ooze" it through cheese.

Bake for 30 minutes, then put tomato slices on and bake 30 minutes longer. If not using tomatoes, bake 40-45 minutes until nicely and evenly browned. Reheats well at 250 degrees.