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Categories:Viewed: 58 - Published at: 4 years ago
Ingredients
- 2 (4 oz.) cans green chilies, drained
- 2/3 can evaporated milk
- 1 Tbsp. flour
- 1/2 tsp. salt
- 4 eggs, separated
- 2 medium tomatoes, peeled and sliced
- 1 lb. Monterey Jack cheese, grated
- 1 lb. Cheddar cheese, grated
- 1/2 tsp. pepper
- 2 tsp. Worcestershire sauce
Method
- Remove seeds from chiles. Cut into large pieces. Combine cheese and chilies. Turn into a shallow greased 2-quart casserole dish. In large bowl, beat egg whites just until stiff peaks form. In small bowl, combine egg yolks, milk, flour, salt and pepper. Mix until well blended. Using a rubber spatula, gently fold beaten egg whites into yolk mixture. Pour over cheese casserole and using 2 forks, ooze it through the cheese. Bake 30 minutes at 350°. Remove from oven. Overlap tomato slices at edge of casserole. Bake 30 minutes longer or until knife blade comes out clean. Can
- also add cubes of ham. Serves 8.
