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John Wayne's Favorite Casserole

Makes 8 servings

• 2 (4-ounce) cans green chiles, drained
• 1 pound Monterey Jack cheese, grated
• 1 pound cheddar cheese, grated
• 4 egg whites
• 4 egg yolks
• 2/3 cup evaporated milk
• 1 tablespoon unbleached all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preheat oven to 325 degrees. Dice chiles and combine in a bowl with grated cheeses. Put into a well-greased shallow dish (2-quart, 12-by-8-by-2-inch). With an electric mixer on high speed, beat egg whites until peaks form. Set aside egg whites. In a bowl, combine egg yolks, milk, flour, salt and pepper. Fold whites into egg mixture. Pour over cheeses. Use a fork to push egg mixture into cheese.

Bake for 1 hour.

Per serving: 511 calories, 40 g fat, 210 mg cholesterol, 919 mg sodium, 5 g carbohydrates, 32 g protein, trace of fiber.

I Have prepared similar recipes, but this one is great. Beating the egg whites to peaks is the difference; the dish has a souffle-like texture. As with a souffle, this casserole is airy, puffy and gorgeous right out of the oven. It soon sinks, but it still looks fine and tastes delicious.

The Reduced-fat is still very cheesy, but you are eating only 2 ounces of cheese per serving, so pair it with a salad and salsa, and you've got a satisfying, healthful meal. I used a glass casserole dish, which cooks more quickly at a lower temperature. If you use a metal dish, increase the temperature to 350 degrees.

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