Yield: 4 Servings
|4 ounces||Can while green chilies|
|½ pounds||Cheddar cheese -- grated|
|½ pounds||Monterey jack cheese --|
|14½ ounce||Can tomato slices --|
|¾ cup||Evaporated milk|
Grease sides and bottom of slow-cooking pot with butter. Remove seeds from chilies; cut into strips. Place half the chilies in bottom of pot. Layer with cheddar cheese, then rest of chilies, Jack cheese, and tomatoes.
Separate eggs. Beat whites until stiff. Fold in slightly beaten yolks and milk. Add flour. Pour over top of tomatoes. Cover and cook on high for 2 to 3 horus. Serve while piping hot.
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