2 (7 oz.) cans diced or whole green chilies
1 1/2 lbs. Monterey Jack cheese, grated
4 eggs
1/2 c. milk
1 tsp. salt
1 tbsp. Dijon mustard

Alternate layers of chilies and cheese. Cover with blended mixture of egg, milk, salt, and spices. Bake at 350 degrees until all soupyness is cooked and top is partially browned, 45 minutes to an hour and 10 minutes, depending on your pan and oven, but check after 30 minutes.