This is more of a soufflé than a casserole. If done correctly, it rises very high while cooking.
I used one can of chopped green chilies and three chilies from our garden. This provided a nice combination of the soft chilies from the can and the crisp fresh chilies. They give a little kick, but the spice isn’t overwhelming.
Whisking the egg whites is very important. If they are not whipped enough, the soufflé will not rise.
The texture is moist, light and fluffy. The cheese and chilies blend throughout the dish during the baking time.
The tomatoes cook nicely, they are soft and flavorful. I would recommend removing the skin before adding them to the dish. The skin separates and is not visually appealing when serving. It’s really only a visual thing though. So if you don’t mind, don’t bother.
While I served this as a side dish, it would be a great brunch item as well!
JOHN WAYNE’S CHEESE CASSEROLE
8 Ounces Green Chilies, Chopped
1 Pound Monterey Jack Cheese, Grated
1 Pound Cheddar Cheese, Grated
4 Egg Whites
4 Egg Yolks
2/3 Cup Evaporated Milk
1 Tablespoon Flour
½ Teaspoon Salt
1/8 Teaspoon Pepper
2 Medium Tomatoes, Sliced
Preheat oven to 325 degrees. In a large bowl, combine the grated cheeses and green chilies. Turn into a well buttered, shallow two quart casserole. In a large bowl, with an electric mixer at high speed, beat egg whites just until stiff peaks form. In a small bowl of an electric mixer, combine egg yolks, milk, flour, salt and pepper; mix until well blended. Using a rubber scraper, gently fold beaten egg whites into egg yolk mixture. Pour egg mixture over cheese mixture in casserole. Bake 30 minutes; remove from oven and arrange tomato slices around the edge of the casserole. Bake 30 more minutes.
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