2 can Diced green chiles
1 lb Jack cheese, coarsely grated
1 tbsp Flour
Salt/pepper to taste
4 Eggs
1 can Evaporated milk, small
1 lb Cheddar cheese, coarsely grtd
6 slice To 8 sl fresh tomatoes, OR
1 can Stewed tomatoes
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Separate egg yolks from egg whites. Beat evaporated milk and flour in with egg yolk. Season with salt and pepper. Add stiffly beaten egg whites, folding them in gently. In a deep, well-buttered, casserole dish, mix the shredded cheese with the diced green chiles. Pour the egg mixture over the cheese and "ooze" it through with a fork. Place casserole in a preheated 325F degree oven and bake for 30 minutes. Remove casserole and bake an additional 30 minutes.
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