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Ingredients
- 3 x (7-oz) cans whole green chilies
- 1 lb cheddar cheese, shredded (4 c.)
- 1 lb Monterey jack cheese, shredded (4 c.)
- 4 x Large eggs, separated
- 2/3 c. evaporated lowfat milk
- 1 Tbsp. all-purpose flour
- 1 Tbsp. granulated sugar
- 1/2 tsp salt
- 4 x tomato slices
Directions
- Preheat oven to 325 degrees. Rinse chilies, slit open and remove any seeds.
- In a 13-by-9 inch baking dish, alternate chilies with cheeses to make two or possibly three layers.
- In a bowl, beat egg whites till stiff; set aside. In another bowl, beat yolks till foamy; beat in evaporated lowfat milk, flour, sugar and salt. Fold egg whites into yolk mix. Pour over chilies and cheese.
- Bake 25 min. Arrange tomato slices on top. Return to oven and bake 15 min longer. - Los Angeles Times
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