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         Title: Mexicano Cheese Puff   
    Categories: Mexican   
         Yield: 10 Servings   
      
         5 c  Cheddar cheese; grated   
         4 c  Monterey Jack cheese; grated   
         6 md Tomatoes; seeded & chopped   
         7 oz Can diced chiles; drained   
     2 1/4 oz Can black olives; drained,   
              - sliced   
       1/2 c  Flour   
         6    Eggs; separated   
     5 1/2 oz Can evaporated milk   
       1/2 ts Salt   
       1/2 ts Oregano   
       1/4 ts Freshly ground pepper   
       1/4 ts Cumin   
       1/4 ts Cream of tartar   
      
     Preheat oven to 300?F. In a bowl, combine the cheeses, tomatoes,   
     chiles, olives, and 2 tb flour--mix well and spoon into a greased   
     9x13" baking dish. Beat egg yolks in a large bowl; gradually blend in   
     remaining flour and milk, beat until smooth--add spices and mix well.   
     Beat egg whites in a medium bowl until foamy; add the yolk mixture,   
     blending thoroughly--spoon over cheese mixture. Bake 45 to 60 minutes   
     until top is golden brown and firm. Let stand 15 minutes before   
     serving.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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