1 lb. Cheddar cheese, grated
1 lb. Monterey Jack, grated
2 (4 oz.) cans diced green chilies
4 eggs (separated)
1/2 tsp. salt
1/8 tsp. pepper
2/3 c. evaporated milk, undiluted
1 tbsp. flour
2 tomatoes, sliced

Preheat oven to 325 degrees. Combine chilies and cheese in a well buttered pan or 2 quart casserole, 12x8x2.

In a large bowl beat whites until stiff peaks form. In small bowl combine yolks, salt, pepper, milk and flour; mix until well blended.

Then with rubber scraper gently fold whites into yolks. Pour this over the cheese and chili mixture. Mix with a fork.

Bake for 30 minutes. Remove from oven and arrange tomato slices on top. Put back in oven and bake 30 minutes more. Serve at once.