Linda Fomby Brady
- 2 (20 oz) cans green chilies
- 10 oz Monterey Jack® cheese
- 1 (13 oz) can evaporated milk
- 10 oz cheddar cheese
- 4 eggs, separated 3 Tbsp flour
- salt and pepper to taste
Remove seeds and flatten chilies in bottom of 3 quart casserole. Cover with slices of cheddar and then layer more chilies and Monterey Jack®.
Beat egg whites stiff. Beat yolks with salt and pepper, flour, and milk. Fold yolks into whites and pour over chilies and cheese.
Bake at 325 degrees 45 minutes.
Cool and cut into squares.