3/4 lb. Monterey Jack cheese
3/4 lb. cheddar cheese
1 lg. can Ortega chopped chilies
2 eggs, separated
1 sm. can evaporated milk
1 sm. can tomato sauce
Dash of garlic salt
2 tbsp. flour

Grate both cheeses and spread 1 cheese on bottom of casserole dish. Spread can of chilies over first cheese, then spread the second cheese over chilies. Whip egg yolks and evaporated milk and garlic salt together and pour over cheeses. Whip egg whites until stiff and add flour. Spread over cheeses. Pour tomato sauce over all. Bake at 350 degrees for 30 minutes. Eat, enjoy!