489560 tex-mex egg bake

Yield: 6 servings

Measure Ingredient
1 pounds Cheddar cheese, grated
1 pounds Monterey Jack, grated
2 (4 oz.) cans diced green chilies
4 Eggs (separated)
½ teaspoon Salt
⅛ teaspoon Pepper
⅔ cup Evaporated milk, undiluted
1 tablespoon Flour
2 Tomatoes, sliced

Preheat oven to 325 degrees. Combine chilies and cheese in a well buttered pan or 2 quart casserole, 12x8x2. In a large bowl beat whites until stiff peaks form. In small bowl combine yolks, salt, pepper, milk and flour; mix until well blended. Then with rubber scraper gently fold whites into yolks. Pour this over the cheese and chili mixture. Mix with a fork. Bake for 30 minutes. Remove from oven and arrange tomato slices on top. Put back in oven and bake 30 minutes more. Serve at once. Submitted By BARRY WEINSTEIN On 03-14-95

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