1 (24 oz.) can chili
1 (4 oz.) can diced green chilies
1 (3 oz.) pkg. cream cheese, cubed
1 (6 oz.) pkg. cornbread mix
2 pickled jalapeno chilies, chopped
3/4 c. cottage cheese
1/2 c. grated Jack cheese

Heat chili, green chilies and cream cheese in a heavy 10 inch skillet over medium heat, stirring often, until it reaches a low bubbly boil. Prepare cornbread mix according to directions on package. Fold in jalapenos, cottage cheese, and Jack cheese. Pour cornbread mixture over hot chili in skillet. Bake at 450 degrees for about 25 minutes.