2 cans (4 oz. size) 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
2 tomatoes, sliced
1/2 c. onions (optional)

1. Preheat oven to 325 degrees. Remove seeds from chilies and dice.

2. In 9x13 inch pan layer cheeses in with chilies.

3. Beat egg whites until stiff. In small bowl combine yolks, milk and flour. Mix until blended.

4. Gently fold whites into yolk mixture. Pour this over cheese and using a fork "ooze" it through the cheese. Bake 30 minutes. Remove from oven and lay on tomato slices. Bake 30 minutes longer or until a silver knife inserted in center comes out clean. 6-8 servings.