Chili Cheese Souffle - cooking recipe

Ingredients

16 slices thin white bread
1 lb. Cheddar cheese, grated
6 eggs
2 cans Ortega whole green chilies
1 stick margarine
2 c. milk

Preparation

Remove crust and tear bread into cubes.
Beat together eggs and milk.
Strain and wash chilies.
Melt butter.
Rub 3-quart casserole or pan with butter.
Layer 1/3 bread in casserole, 1/2 chili over bread and 1/2 cheese over chili.
Layer bread, chili and cheese and end with bread on top.
Pour eggs, milk and butter evenly through it.
Cover tightly and refrigerate overnight. Remove 1 1/2 hours before baking at 400\u00b0 for 1 hour and 15 minutes.