2 (7 oz.) cans diced green chilies
1 lb. Jack cheese, coarsely grated
1 lb. cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 c. evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 med. tomatoes, sliced

Preheat oven to 325 degrees. In large bowl, combine cheese and chilies. Turn into 9x13 inch buttered casserole. Beat egg whites until stiff peaks form. In small bowl, mix yolks, milk, flour, salt and pepper. Combine until well blended. Fold whites into yolk mixture. Pour over cheese in casserole. Using fork, ooze the mixture through the cheese gently lifting. Bake 30 minutes, then remove from oven. Arrange tomato slices over the casserole, then bake 30 minutes longer, or until knife inserted in the center comes out clean. Serves 6 to 8.