2 (4 oz.) cans unseeded, chopped chilies
1 lb. shredded Monterey Jack cheese
1 lb. shredded Cheddar
1 (5 oz.) can evaporated milk
1 sliced tomato
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 med. onion, chopped
4 eggs, separated

Mix 2 cheese together with chilies and put into buttered 9 x 13 inch dish. Beat egg whites until stiff. In a separate bowl mix egg yolks, milk, flour, salt, pepper and onion until blended. Gently fold in beaten egg whites and pour over cheeses. Bake 30 minutes at 325 degrees. Put tomato slice on top and bake another 15 minutes.