Ingredients:
- 8 ozs. Diced green chiles (2 cans)
- 1 lb. Monterey Jack cheese,
grated
- 1 lb. Cheddar cheese, grated
- 4 Eggs, separated
- 3/4 cup Canned evaporated milk
- 1 Tbsp. Flour
- 1/2 tsp. Salt
- 1/8 tsp. Pepper
- 2 medium tomatoes, sliced
- Green chiles
(optional garnish)
Directions:
Preheat oven to 325 degrees.
In large bowl, combine green chiles and cheeses.
Turn into well-buttered shallow 12- by 9-inch 2-quart casserole.
Beat egg whites just until stiff peaks form.
Combine yolks, milk, flour, salt and pepper, mixing until well-blended.
Using rubber spatula, gently fold beaten whites into yolk mixture.
Pour egg mixture over cheese mixture in casserole, using a fork to "ooze" it through cheese.
Bake 30 minutes; remove from oven and arrange sliced tomatoes overlapping around outer edges.
Bake 30 minutes longer, or until a knife inserted in center comes out clean.
Garnish with chopped green chiles, if desired.
Serve with chips, salsa and refried beans.
Makes 6 servings.
By Anna
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