2 cans green chiles
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
4 egg whites
4 egg yolks
2/3 c. Pet milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 med. tomatoes, sliced (optional)

Step 1. Preheat oven to 325 degrees F. Remove seeds from chiles, and dice.

Step 2. In large bowl, combine grated cheese and green chiles. Turn into well buttered, shallow 2 quart casserole (12x8x2 inches).

Step 3: In large bowl, with electric mixer at high speed, beat egg whites just until stiff peaks form when beater is slowly raised.

Step 4. In small bowl of electric mixer, combine egg yolks, milk, flour, salt and pepper; mix until well blended.

Step 5: Using rubber scraper, gently fold beaten whites into egg yolk mixture.

Step 6. Pour egg mixture over cheese mixture in casserole, with fork, "ooze" it through the cheese.

Step 7. Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer. Garnish with a sprinkling of chopped green chiles, if desired. Serves 8 to 10.