1 (10 oz.) can Hungry Jack refrigerator biscuits
1 tbsp. butter
1/4 tsp. chili powder
3 tbsp. chopped, seeded fresh or canned green chilies, drained
2 oz. (1/2 c.) shredded Colby/Monterey Jack blend cheese

Heat oven to 400 degrees. Lightly grease cookie sheet. Separate dough into 10 biscuits. Place one biscuit in center of greased cookie sheet. Arrange remaining biscuits in a circle, edges slightly overlapping, around center biscuit. Gently press out to a 10 inch circle. In small bowl combine butter and chili powder, brush over biscuits. Sprinkle with chili and cheese. Bake at 400 degrees for 10 to 17 minutes or until deep golden brown.