1 can (4 ounces) chopped green chilies, drained
4 cups (16 ounces) Monterey Jack cheese, shredded
4 cups (16 ounces) cheddar cheese, shredded
1 can (5 ounces) evaporated milk
1 tablespoon all-purpose flour
1 tablespoon Cajun Seasoning Blend
2 medium tomatoes, sliced or segmented
Preheat oven to 325ºF.
Combine chilies and cheese in a greased 3-quart casserole.
Separate eggs. Beat egg whites in a large bowl until stiff peaks
form. In a separate bowl, beat yolks, milk, flour and Cajun
seasoning. Carefully fold egg whites into the egg yolk mixture.
Pour over cheese and chilies.
Using a fork, gently pierce casserole from top to bottom to mix
eggs and cheeses. Bake for 30 minutes. Remove from oven
and place tomato slices around edge of casserole. Bake an
additional 15 minutes, until edges pull away from sides of dish
Serve with additional Cajun seasoning, if desired.