5 c Cheddar cheese; grated
4 c Monterey Jack cheese; grated
6 md Tomatoes; seeded & chopped
7 oz Can diced chiles; drained
2 1/4 oz Can black olives; drained,
- sliced
1/2 c Flour
6 Eggs; separated
5 1/2 oz Can evaporated milk
1/2 ts Salt
1/2 ts Oregano
1/4 ts Freshly ground pepper
1/4 ts Cumin
1/4 ts Cream of tartar
Preheat oven to 300°F. In a bowl, combine the cheeses, tomatoes,
chiles, olives, and 2 tb flour--mix well and spoon into a greased
9x13" baking dish. Beat egg yolks in a large bowl; gradually blend in
remaining flour and milk, beat until smooth--add spices and mix well.
Beat egg whites in a medium bowl until foamy; add the yolk mixture,
blending thoroughly--spoon over cheese mixture. Bake 45 to 60 minutes
until top is golden brown and firm. Let stand 15 minutes before
serving.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
