Chilies And Cheese Souffle - cooking recipe

Ingredients

1 lb. Monterey Jack cheese
1 lb. sharp Cheddar cheese
2 cans green chilies, chopped
8 beaten eggs
1 Tbsp. chili powder

Preparation

Shred cheeses and put in 9 x 13-inch glass pan, buttered. Sprinkle with green chilies, pour beaten eggs over cheeses, sprinkle
with chili powder.
Bake at 375\u00b0 for 40 minutes.
Cool for 20 minutes and cut into bite size pieces, about 1 1/2 x 1 1/2 inches.