Mock Chili Relleno

         Yield: 4 Servings
    Categories: Entrees, Main Dishes

      2 ts Butter
      4 oz Can while green chilies
    1/2 lb Cheddar cheese -- grated
    1/2 lb Monterey jack cheese --
           Grated
 14 1/2 oz Can tomato slices --
           Drained
      4    Eggs
    3/4 c  Evaporated milk
      2 tb Flour
 
  Grease sides and bottom of slow-cooking pot with butter.  Remove seeds from
  chilies; cut into strips.  Place half the chilies in bottom of pot. Layer
  with cheddar cheese, then rest of chilies, Jack cheese, and tomatoes.
  Separate eggs.  Beat whites until stiff.  Fold in slightly beaten yolks and
  milk.  Add flour.  Pour over top of tomatoes.  Cover and cook on high for 2
  to 3 horus.  Serve while piping hot.
  
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