Categories: Cheese, Casseroles 
      Yield: 6 servings 
  
      2 cn Diced green chiles 
      1 lb Jack cheese; coarsely grated 
      1 tb Flour 
           Salt/pepper to taste 
      4    Eggs 
      1 cn Evaporated milk; small 
      1 lb Cheddar cheese;coarsely grtd 
      6 sl To 8 sl fresh tomatoes; OR 
      1 cn Stewed tomatoes 
  
  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.