2-3 (4 oz.) cans green chilies
1 lb. Cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
4 eggs, separated
1 (13 oz.) can evaporated milk
3 tbsp. flour
Salt and pepper to taste

Remove seeds, rinse and flatten chilies. Put half on bottom of a 9x13 inch baking dish. Cover with Cheddar cheese and then remaining chilies and Monterey Jack cheese. Beat egg yolks with milk, flour, salt and pepper.

Beat egg whites until stiff and fold into yolk mixture. Pour egg mixture over casserole. Bake at 325 degrees for 45 minutes to 1 hour until lightly browned. Serves 10, can freeze. Preparation time: 30 minutes.