Serves: 8
Total Calories: 511

2 (4-ounce) cans whole green chilies, drained, seeded
4 cups shredded Monterey Jack cheese
4 cups shredded Cheddar cheese
4 eggs, separated
1 (5-ounce) can evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

Chop the green chiles and place them in a large bowl. Add the Monterey Jack cheese and Cheddar cheese and mix lightly. Spoon into a greased shallow 2-quart casserole. beat the egg whites in a mixer bowl until stiff peaks form.

Whisk the egg yolks and evaporated milk in a bowl until well blended. Stir in the flour, salt, and pepper. Fold the egg whites into the egg yolk mixture. Pour over the cheese mixture in the casserole.

Pierce the layers with a fork to allow the cheese mixture to absorb some of the egg mixture.

Bake at 325° for 30 minutes. Remove from the oven. Arrange the tomato slices around the edge of the casserole. Bake for 30 minutes longer or until a knife inserted in the center comes out clean.

Nutritional Facts:

Serves: 8
Total Calories: 511
Calories from Fat: 349

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