A delightful twist on a classic casserole, featuring a blend of cheeses and a touch of southwestern flair.
Preheat your oven to 325°F.
Ensure the oven is fully preheated before placing the casserole inside for even cooking.
In a mixing bowl, combine the shredded Monterey Jack and cheddar cheeses with the diced green chiles. Spread this mixture evenly in a buttered casserole dish.
Use freshly shredded cheese for better melting and flavor.
In another bowl, whisk together the evaporated milk, egg yolks, flour, salt, and pepper until smooth.
Ensure there are no lumps in the mixture for a smooth consistency.
In a separate bowl, beat the egg whites until stiff peaks form.
Use a clean, dry bowl to help the egg whites whip up properly.
Gently fold the beaten egg whites into the yolk mixture. Pour this over the cheese and chile mixture in the casserole dish.
Fold gently to maintain the airiness of the egg whites.
Bake the casserole in the preheated oven for 30 minutes.
Avoid opening the oven door during baking to maintain a consistent temperature.
Remove the casserole from the oven and arrange the sliced tomatoes on top. Return it to the oven and bake for an additional 30 minutes, or until a knife inserted in the center comes out clean.
Ensure the tomatoes are evenly distributed for a visually appealing presentation.
Let the casserole cool slightly before serving. Garnish with additional diced green chiles if desired.
Allowing the casserole to cool helps it set and makes serving easier.
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