CHILI CHEESE SOUFFLE 
7 pieces bread
2 c. shredded Jack cheese
2 c. shredded sharp cheddar
6 eggs
1 tsp. salt, pepper, garlic powder
2 c. milk
1 c. diced Ortega chilies

Butter 1 side of bread and line glass baking dish. Spread butter over bottom of dish first. Sprinkle cheese on top of bread. Add chili and pour egg mixture over all. Refrigerate overnight. Bake at 325 degrees for 50 minutes. Let cool 10 minutes before serving.

 

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