2 pkg. refrigerated buttermilk biscuits (about 20)
1 C. shredded Colby and Monterey jack cheese blend
1 C. shredded Cheddar cheese
1 4 oz. can chopped green chilies, drained
Recipe
Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray. Separate the biscuit dough into 16 biscuits. Cut each biscuit into 6 pieces and place in a large bowl. Add the cheeses and chilies; toss until well mixed. Spoon into the baking dish and sprinkle with any cheese remaining in the bowl. Bake for 25-30 minutes or until the biscuits are golden and cooked through. Let stand 10 minutes. Pull apart and serve.