John Wayne's Cheese Casserole

• 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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