Date Posted: 12/21/2005
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)
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.
Be sure to fallow directions to the T it really makes a difference on how it comes out.
When separating eggs never let the yoke got into the whites or it will not peak , Although it doesn’t affect the taste it does affect how it looks after it is finished.