2 (4 oz.) cans green Ortega chilies, drained and chopped
1 lb Monterey Jack cheese, grated
1 lb. sharp cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 c. evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tomatoes, sliced (optional)

Preheat oven to 325 degrees. Remove seeds from chilies and chop. Combine cheese and chilies in large bowl. Turn into buttered 2 quart casserole dish. Beat egg whites until stiff. In another bowl combine yolks, milk, flour, salt and pepper. Blend well, fold whites into yolk mixture. Pour over cheese and ooze through with a fork. Bake 30 minutes. Arrange tomato slices on top and bake 30 more minutes. Tomato may be left off; if so, then bake 1 hour.