Mexican Cheese Puff
|Grated sharp cheddar cheese||5 Cup (80 tbs)|
|Grated monterey jack cheese||4 Cup (64 tbs)|
|Tomatoes||2 Medium, seeded, chopped|
|Canned diced green chilies||7 Ounce (1 Can)|
|Canned sliced black olives||2 1⁄4 Ounce, drained|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||6 , separated|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Dried oregano leaves||1⁄2 Teaspoon, crumbled|
|Ground cumin||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
Preheat oven to 300°F.
Butter 9x 13-inch glass baking dish.
Combine first 5 ingredients with 2 tablespoons flour and mix well.
Spoon into dish.
Beat egg yolks in large mixing bowl.
Gradually blend in remaining flour and milk and beat until smooth.
Add salt, oregano, cumin and pepper and mix well.
Beat egg whites in medium bowl until foamy.
Add cream of tartar and continue beating until stiff peaks form.
Fold egg whites into yolk mixture, blending thoroughly .
Spoon over cheese.
Bake until top is golden brown and firm, about 1 hour.
Let stand 15 minutes before serving.