3 (4 oz.) cans diced green chilies (mild), drained
1 lb. Monterey Jack cheese, grated
1 lb. Cheddar cheese, grated
4 egg whites
4 egg yolks
1/2 tsp. salt
1/8 tsp. pepper
2/3 (13 oz.) can evaporated milk
1 tsp. flour

Preheat oven to 325 degrees. Combine chilies and cheese in a well greased 9 x 13 inch cake pan. Beat egg whites until stiff peaks form. In another bowl combine yolks, salt, pepper, milk and flour. Mix until well blended. Then fold whites into yolk mixture. Pour over cheese and chili mixture. Mix with a fork. Bake uncovered for 1 hour. Serve immediately. Serves 6.