|Canned green chilies||8 Ounce, drained|
|Monterey jack cheese||1 Pound, grated|
|Cheddar cheese||1 Pound, grated|
|Canned milk||2⁄3 Cup (10.67 tbs) (Undiluted)|
|Tomatoes||2 Medium, drained sliced (Sliced Or Canned Tomatoes)|
Preheat oven to 325 degrees.
Remove seeds from chilies and dice.
In a large bowl, combine the grated cheese and green chilies.
Turn into a well buttered shallow 12x8x2 inch 2 quart casserole.
In a large bowl with electric mixer at high speed, beat egg whites just until stiff peaks form when beater is slowly raised.
In small bowl, combine egg yolks, milk, flour, salt and pepper and mix until well blended.
Using rubber scraper, gently fold beaten whites into egg yolk mixture in casserole and using a fork, "ooze" it through the cheese.
Bake for 30 minutes.
Remove from oven and arrange sliced tomatoes overlapping around the edge of casserole.
Bake for 30 minutes longer or until a silver knife inserted comes out clean.
If desired, garnish with a sprinkling of chopped green chilies.