2 cans green chiles diced (4 Oz.)
1 lb. Monterrey Jack cheese grated
1 lb. Cheddar cheese grated
2/3 cup canned evaporated milk (1 small can)
1/8 tsp. salt
4 egg whites
4 egg yolks
1 Tbsp. flour
In LARGE bowl, combine cheeses and chiles and blend well. Butter a 9x13 baking dish, add cheese mixture to dish. With mixer, combine egg yolks, milk, flour, salt, and pepper; mix well. Beat egg whites until stiff. Then fold into egg and milk mixture. Pour eggs over cheese using a fork to "ooze" mixture throughout the cheese evenly. Do this the day before.
To Serve: Bake casserole 1 hour at 325 degrees. Remove casserole from oven and let it "set" for 5-8 minutes. Cut casserole into 12 servings. Place a slice of avocado on top of each serving. Put individual servings on guest's plate and let guest select his own "toppings."
Toppings may include: diced tomatoes, grated cheese, sliced olives, chopped green onions, sliced mushrooms, sour cream, chili salsa, etc.
This casserole is good served with sliced ham, skewers of fruit, muffins, and orange juice for breakfast or brunch. Adjust this menu to personal preference when served for lunch or supper.
submitted by JeNeal Bradford
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