Chili & Cheese Souffle

1/2 pound jack cheese, grated

1 pound pepper jack cheese, grated

1 pound cheddar cheese, grated

2 cans green chilies, diced

1 tablespoon minced chipotle chilies

¼ cup diced onions

4 eggs, separated

2/3 cup evaporated milk

1 tablespoon flour

1 teaspoon salt

½ teaspoon pepper

1 can chopped black olives

Preheat oven to 325. In a buttered 2 quart casserole dish spread cheeses, chilies and onions. In a bowl beat egg whites until stiff peaks form. In another bowl mix together egg yolks, milk, flour, salt, pepper and olives. Fold in egg whites and pour this mixture on top of the cheeses and chilies. Gently mix this together with a fork and bake for about an hour, or until soufflé is set and a knife inserted comes out clean. Serve with salsa and sour cream on the side.